Pescado sudado is another Peruvian classic dish, very easy to make and very comforting. “Sudar” means to sweat, the name reflects the fact that the fish is cooked by the steam produced by the liquid at the bottom of the pan.
The recipe calls for a couple of Peruvian ingredients (ají panca and chicha de jora), which can be found in a few stores in Sydney (contact me if you’re interested), but can be substituted if needed. While this dish is mainly made with fish only, my mum makes a killer version with fish and scallops, and a friend makes one with mussels.
Pescado sudado (Peruvian steamed fish)
Yield: 4 servings
- ~800g white fish fillets (I used snapper)
- 2 tbsp oil (I used coconut oil)
- 3 garlic cloves, minced
- 1 tbsp ají panca (or other red chilli paste)
- 2 tbsp tomato puree or passata
- 2 tomatoes, thickly sliced
- 2 red onions, thickly sliced
- 3/4 cup chicha de jora (or white wine or plain kombucha or a combination)
- salt and pepper to taste
- juice of 1 lime, optional
- coriander leaves
- rice (or cauliflower rice)
- Heat oil in a large saucepan. Add garlic, ají panca, tomato puree, plus half of the onion and tomato slices and cook at low-medium heat for 10 minutes.
- Add liquid and bring to a simmer.
- Season fish fillets with salt and pepper and arrange them on top of the sauce ingredients.
- Top fish with the rest of onions and tomatoes, cover pan with a lid and simmer for 20 minutes.
- Add lime juice if desired, garnish with coriander leaves and serve with rice or cauliflower rice and a side salad.