Pescado Sudado Peruvian Steamed Fish Fillets

Dive into the vibrant flavors of Peru with *Pescado Sudado*, a comforting, aromatic dish of steamed white fish fillets simmered in a savory broth infused with aji amarillo paste, garlic, and lime. This Peruvian classic highlights tender fish fillets like tilapia or snapper, gently cooked atop a medley of sautéed tomatoes, onions, and red bell peppers, creating a dish that’s both zesty and satisfying. Enhanced with fresh cilantro and scallions for a burst of freshness, and optionally paired with yucca or potatoes, this one-pot recipe is a perfect balance of bold spices and comforting textures. Ready in just 40 minutes, it’s an ideal choice for a quick yet impressive dinner, especially when served with a side of steamed white rice to absorb the richly flavored broth. Whether you're a fan of Latin American cuisine or exploring Peruvian recipes for the first time, this seafood delight is sure to captivate your taste buds.

Nutriscore Rating: 77/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 4 fillets white fish fillets (e.g., tilapia, sea bass, or snapper)
• 2 units lime
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 tablespoons vegetable oil
• 3 units garlic cloves, minced
• 1 unit yellow onion, sliced
• 3 units tomatoes, sliced
• 2 tablespoons aji amarillo paste (Peruvian yellow chili paste)
• 1 cup fish stock or water
• 2 tablespoons fresh cilantro, chopped
• 2 units scallions, chopped
• 1 unit red bell pepper, sliced
• 2 units yucca or potatoes (optional, boiled and cut into chunks)

Directions

Step 1

Rinse the fish fillets under cold water and pat them dry. Rub the fillets with the juice of 1 lime and sprinkle with salt and pepper. Set aside to marinate for 10 minutes.

Step 2

Heat the vegetable oil in a large, deep skillet or pot over medium heat.

Step 3

Add the minced garlic and sliced onion to the skillet. Sauté for 2-3 minutes until the onions are softened and fragrant.

Step 4

Add the sliced tomatoes, red bell pepper, and aji amarillo paste. Cook for another 3-4 minutes, stirring occasionally.

Step 5

Pour in the fish stock or water, then squeeze in the juice of the second lime. Bring the mixture to a gentle simmer.

Step 6

Carefully place the fish fillets on top of the sautéed vegetables and broth. Cover the skillet with a lid and steam the fish for 10-12 minutes, or until the fillets are cooked through and flake easily with a fork.

Step 7

If using yucca or potatoes, add the boiled chunks during the last few minutes of cooking to heat them through.

Step 8

Sprinkle the chopped cilantro and scallions over the top before serving.

Step 9

Serve the Pescado Sudado hot, optionally accompanied by steamed white rice to soak up the flavorful broth.

Nutrition Facts

Serving size	(1602.4g)

Amount per serving	% Daily Value*
Calories	1005.1

Total Fat 35.3g	0%
Saturated Fat 5.7g	0%
Polyunsaturated Fat 16.9g
Cholesterol 210.0mg	0%
Sodium 3150.1mg	0%
Total Carbohydrate 86.3g	0%
Dietary Fiber 17.2g	0%
Total Sugars 26.7g
Protein 98.3g	0%

Vitamin D 480IU	0%
Calcium 248.5mg	0%
Iron 5.3mg	0%
Potassium 3357.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 30.1%

Protein: 37.2%

Carbs: 32.7%