Marinated steamed sea bass

Name: Marinated steamed sea bass (Sudado de pescado)
Cuisine: Peruvian
Ingredients: boiled cassava and rice, to serve; 10 ml/2 tsp paprika; 15 ml/1 tbsp grated garlic; boiled cassava and rice, to serve; salt; 1 sea bass, weighing about 500 g/1¼ lb, scaled and cleaned; 1 large red onion, chopped; 1 small tomato, chopped; 1 small piece of red (bell) pepper, diced; 1 chilli, seeded and finely chopped; 2.5 ml/½ tsp ground black pepper; 2.5 ml/½ tsp ground cumin; 45 ml/3 tbsp red wine vinegar; 75 ml/5 tbsp vegetable oil

Sudado de pescado

Preparation info

Serves
2

Difficulty
Easy

Appears in

The Food and Cooking of Peru

By Flor Arcaya de Deliot

Published 2009

About

This recipe comes from Tumbes, the region closest to the Equator with a tropical climate and wonderful seafood. Using an ancient technique, the fish is steamed with a little vinegar or chicha, the drink made from fermented corn.

Ingredients

1 sea bass, weighing about 500 g/1¼ lb, scaled and cleaned
2.5 ml

Americas
Peru
Fish course
Pescatarian
Gluten-free

Method

Season the sea bass with pepper, cumin and salt. Pour the vinegar over it and leave to marinate for 15 minutes.
Heat the oil in a large frying pan and fry the onion for 5 minutes over medium heat. When it starts to brown, add the chopped tomato, diced pepper, chopped chilli, garlic and paprika and cook for a further 5 minutes.
Lay the fish in the pan

Ingredients

Method

Photos