Corn purée with fried fish

Name: Corn purée with fried fish (Espesado norteno con pescado frito)
Cuisine: Peruvian
Ingredients: 2 chicken or vegetable stock (bouillon) cubes; 2 chicken or vegetable stock (bouillon) cubes; 2 chicken or vegetable stock (bouillon) cubes; 1.5 ml/¼ tsp ground cumin; 10 ml/2 tsp chilli sauce; 4 fish fillets, such as mahi mahi or halibut; 4 fish fillets, such as mahi mahi or halibut; 4 fish fillets, such as mahi mahi or halibut; 40 g/1½ oz plain (all-purpose) flour; salt and ground black pepper; salt and ground black pepper; lime halves, to serve; 25 g/1 oz fresh coriander (cilantro); 500 ml/17 fl oz/generous 2 cups water; 4 fresh corn cobs; 2 chicken or vegetable stock (bouillon) cubes; 1 medium red onion, finely chopped; 150 ml/5 fl oz/⅔ cup vegetable oil; 25 g/1 oz fresh coriander (cilantro)

Espesado norteno con pescado frito

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Food and Cooking of Peru

By Flor Arcaya de Deliot

Published 2009

About

Peruvian corn was developed in the age of the Incas, or maybe even earlier. There are two basic kinds: one from the coast, which has a large white kernel with a bland flavour, and one from the mountains, which is sweeter and crisper. This recipe can be made with the kind of fresh corn on the cob that is available everywhere.

Ingredients

4 fresh corn cobs
500 ml/17 fl oz/generous 2 cups

Americas
Peru
Incas
Fish course
Pescatarian

Method

Slice the kernels off the corn cobs and blend them with half the water in a blender or food processor. Transfer to a bowl and set aside.
Put the coriander in the blender with half the remaining water, and blend to a purée.
Heat 30ml/2 tbsp of the

Ingredients

Method

Photos