From the Port of Lima: A Zesty Garlic & Onion Fried Fish (Pescado a la Chorrillana)
Details
This classic dish from Lima's Chorrillos fishing district is a true taste of the Peruvian coast. It’s a straightforward, flavor-packed meal where crispy fried fish meets a vibrant, garlicky sauce. Perfect for garlic lovers looking for a quick and satisfying seafood dish with an authentic South American kick.
Ingredients
Instructions
Prepare the Fish
Season the fish fillets generously with salt and pepper. Place the flour in a shallow dish and dredge each fillet, shaking off any excess.
Fry the Fish
Heat a generous amount of vegetable oil in a large skillet over medium-high heat. Carefully place the fish fillets in the hot oil and fry for 3-4 minutes per side, until golden brown and cooked through. Remove the fish from the skillet, place on a plate lined with paper towels to drain excess oil, and keep warm.
Sauté the Aromatics
In another skillet, heat a few tablespoons of oil over medium heat. Add the sliced onions and cook until they begin to soften and become transparent. Add the minced garlic and cook for another minute until fragrant.
Build the Sauce
Stir in the ají amarillo paste and ají panca paste, cooking for a couple of minutes until the sauce deepens in color.
Combine and Simmer
Add the sliced tomatoes, ají amarillo strips, and the white wine or vinegar to the skillet. Sauté for 3-5 minutes, allowing the tomatoes to soften slightly while still holding their shape. Season with salt and pepper.
Serve
Place a warm fried fish fillet on each plate. Spoon the vibrant onion and tomato sauce generously over the top. Garnish with fresh cilantro and a squeeze of lime juice if desired. Serve immediately with a side of white rice and boiled potatoes.
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