Fish Sweat - Rich and Nutritious Recipe
The Fish stew It is a traditional dish of Peruvian gastronomy, especially from the coast. It is one of the most nutritious and substantial main dishes we have, not to mention its great taste, color and texture. We invite you to learn more about this recipe.
History of fish sweat
This nutritious and very versatile preparation has its origin in the Peruvian coasts. It is no secret to anyone that, since pre-Columbian times, our ancestors took advantage of both the benefits of the land and the sea.
And precisely those who lived around the coasts took advantage of the great variety of fish and shellfish to create an arsenal of recipes, and among these, the fish sweat.
In its beginnings, this dish was prepared in clay pots, a technique of Mediterranean origin adopted by our natives after the arrival of the Spanish. However, over the years, thanks to the invention of new utensils, cooking began in tall pans.
Although it was widely consumed on the coasts, it was in the 1980s when it had its rebirth and began to spread throughout the rest of the territory until it reached the menus of many restaurants.
Now, as for its name, it is believed to be related to the cooking technique, centered on the fact that the fish literally sweats, that is, it is steamed.
How to make fish sweat
For the preparation of fish sweat It should be taken into consideration that the fish is fresh, that would be the most important thing. And as for your choice, everything will depend on each province or, on the particular taste of each diner. For example, in the north it is customary to make this preparation with grouper, tollo or cachema; and in the south they prefer the cojinova or corvina.
Now, for the sudado to be really rich, it must be submerged in a sauce that is made with tomato, onion, panca chili, a few species such as cumin and oregano, and fish broth. From there, it only remains to steam it over medium-low heat and in a few minutes it will be ready.
Fish sweat recipe
The fish sweat recipe that we bring you today is extremely easy to make and also allows some freedom when choosing the fish of your choice, as well as adding or removing some ingredients. Prepare this delicious fish sweat and fill your table with diners who love this type of meat. Let's see your preparation.
portions: 2 people
calories: 235 calories
Preparation: 30 min
Total: 50 min
- 2 medium fish
- 1 medium onion
- 3 garlic cloves
- 2 tomatoes
- ½ yellow pepper
- 1 tablespoon of ground panca chili
- ½ cup of chicha de jora
- 1 cup of chilcano
- Yuyo (seaweed) to taste
- Coriander chopped to taste
- Salt and pepper to taste
- cumin and oregano to taste
- ½ kilo of parboiled yuccas
- 2 cups of grained rice
- Salty canchita to taste
- The first thing you should do is clean and wash the fish very well.
- Season it with salt and marinate it in the chicha de jora for half an hour or a little more.
- Heat a pot with a little oil. Add the diced garlic and the onion chopped into medium pieces, let it sauté for a minute. Then add the tomato cut in halves, the yellow pepper cut into strips and without seeds, the ground panca pepper, the oregano and the cumin to taste.
- Next, add salt to taste and a cup of fish chilcano.
- When the preparation begins to boil, add the whole fish and sprinkle the chopped coriander on top. Let cook over medium heat for 15 minutes.
- Once the fish is ready, serve it in an individual dish with all the cooking liquid. Decorate it with weed sprigs. Accompany it with parboiled yucca, a portion of rice, salty canchita, pieces of lemon and chili to taste.
Tips or secrets of fish sweat
- The success of this dish lies in choosing the right fish. Much will have to do with the taste of the fish used.
- You can add a little ginger at the end of cooking.
- You can also replace chicha de jora with vinegar or lemon.
- The cooking time can vary depending on the size of the fish, the bigger the fish, the longer it will take, I recommend you monitor the preparation so that it does not fall apart.