Best 2 Pescado Sudado Peruvian Steamed Fish Fillets Recipes

Pescado Sudado, also known as Peruvian Steamed Fish Fillets, is a traditional Peruvian dish that showcases the flavors of fresh fish, vegetables, and aromatic spices. This vibrant dish is a testament to Peru's culinary heritage, combining simple yet flavorful ingredients to create a delicate and satisfying meal. The essence of Pescado Sudado lies in its unique cooking method, where fish fillets are gently steamed in a flavorful broth infused with Peruvian spices, resulting in tender, flaky fish that absorbs the vibrant flavors of its surroundings. Discover the art of preparing this delightful dish and experience the harmonious blend of flavors that define Peruvian cuisine.

Here are our top 2 tried and tested recipes!

PERUVIAN SUDADO DE PESCADO (PERUVIAN FISH STEW)

Peruvian Sudado De Pescado (Peruvian Fish Stew) image

This classic Peruvian fish stew recipe is courtesy of editorial assistant Camila de Onis.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Seafood Recipes Shrimp Recipes

Number Of Ingredients 12

Ingredients

2 tablespoons olive oil
2 medium red onions, chopped
4 cloves garlic, chopped
1 heaping tablespoon prepared aji amarillo paste
1 cup white wine
1 1/2 cups Fish Stock
1 1/2 cups chopped fresh tomatoes
6 (6-ounce) fillets pacific halibut, or other firm white fish
1 pound large shrimp, peeled and deveined
Coarse salt and freshly ground pepper
1 cup frozen peas, thawed
1 cup torn fresh cilantro, for serving

Steps:

Heat olive oil in a large high-sided skillet over medium heat. Add onions and cook, stirring, until slightly crispy. Add garlic and continue cooking until golden brown, about 1 minute. Stir in aji amarillo paste and cook for 1 minute.
Add wine and cook until reduced slightly, about 2 minutes. Add fish stock and 1/2 cup tomatoes; stir to combine. Reduce heat to a simmer, and cook until thickened, 8 to 10 minutes.
Season halibut and shrimp with salt and pepper. Add halibut to skillet, gently pushing down, but not covering, with sauce. Cover and cook for 5 minutes. Uncover and add shrimp. Cover and continue cooking until fish is opaque, and shrimp is cooked through, about 3 minutes more. Add remaining cup of tomatoes and peas; cook until vegetables are heated through. Season with salt and pepper.
Transfer fish to a large serving platter, and spoon sauce over fish. Sprinkle with cilantro and serve immediately.

PESCADO SUDADO (PERUVIAN STEAMED FISH FILLETS)

Pescado Sudado (Peruvian Steamed Fish Fillets) image

On a recent outing in NYC with some friends I met here on Recipezaar, we went out for Peruvian food where I fell in love with this dish. Naturally, looked for a recipe and this one appears close. Have not tried it yet but plan to soon.

Provided by justcallmetoni

Categories Vegetable

Time 20m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

2 tablespoons corn oil
1 large onion, sliced (1 cup)
2 garlic cloves, chopped fine
2 medium tomatoes, sliced (1 cup)
1/4 teaspoon paprika
1 teaspoon salt (to taste)
1 1/2 lbs red snapper fillets or 1 1/2 lbs other white fish fillets
1/2 cup dry white wine
10 sprigs fresh parsley, leaves only, chopped

Steps:

Heat the oil in a large skillet over low heat. Add the onion, garlic, tomatoes, paprika and salt and stir-fry for 2 to 4 minutes.
Cover the mixture completely with the fish fillets. Add the wine, cover the skillet, and cook for 5 minutes over low heat, which is just enough time to steam the fish. Garnish with the parsley.
Serve with lemon slices, accompanied by sliced boiled potatoes, sliced boiled yuca, or hot white rice.

Nutrition Facts : Calories 192.9, Fat 5.7, SaturatedFat 1.1, Cholesterol 76.7, Sodium 1093.5, Carbohydrate 7.4, Fiber 1.5, Sugar 3.5, Protein 22.3

Tips:

Choose the Right Fish: For the best results, select a firm-fleshed fish such as sea bass, tilapia, or cod.
Marinate the Fish: Marinating the fish in a mixture of lime juice, garlic, and spices enhances its flavor and keeps it moist during cooking.
Use a Steamer Basket: A steamer basket is essential for steaming the fish. It elevates the fish above the boiling water, allowing it to cook evenly without falling apart.
Control the Heat: Maintain a gentle simmer throughout the cooking process. High heat can cause the fish to overcook and become tough.
Check for Doneness: The fish is done cooking when it flakes easily with a fork. Be careful not to overcook it, as this can result in dry, tough fish.
Serve Immediately: For the best flavor and texture, serve the pescado sudado immediately after cooking. Accompany it with rice, potatoes, or your favorite sides.

Conclusion:

Pescado sudado is a simple yet flavorful Peruvian dish that showcases the freshness of the fish. By following these tips and using high-quality ingredients, you can easily prepare this delicious and healthy meal at home. Experiment with different types of fish and vegetables to create variations that suit your taste. Whether you're a seafood lover or simply looking for a light and healthy dinner option, pescado sudado is sure to impress. So, gather your ingredients, fire up your stove, and embark on a culinary journey to Peru with this delightful steamed fish dish. ¡Buen provecho!