4
Easy
Published 2010
I had a similar dish to this for lunch by the sea near Lima and loved the mingling of ingredients. I can’t remember what variety of fish was used, but any good-textured white fish will do.
Put the fish steaks into a dish in which they fit fairly snugly and pour on enough milk to cover. Cover the dish with cling film and leave in the fridge for at least 2 hours. Lift out the fish and pat dry with kitchen paper. Discard the milk.
Peel the shallots and slice across thinly. Peel the garlic and chop finely. Cut open the chillies under running water, discard the seeds and stem
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