Sea Bass Sudado
1 HR 30 MINS
PREP TIME: 50 MINS
COOK TIME: 40 MINS
2 tablespoons vegetable oil
1 red onion cut into thin slices
3 garlic cloves, mashed (1-1/2 teaspoon Inca’s Food Garlic Paste)
2 tablespoons Inca’s Food Ají Amarillo Paste
3 tomatoes, peeled, seeded, and grated
1 tablespoon tomato paste
3 cups fish broth
¼ cup white wine
4 cilantro sprigs
Salt and pepper
4 sea bass fillets
4 boiled Inca’s Food Ollucos or 1 boiled potato
1 eggplant (the peel, finely shredded)
1 orange or yellow pepper (the peel, finely shredded)
1 tablespoon flour
Heat the oil in a saucepan over medium-high heat. Add onion and garlic, stirring from time to time, and cook for 10 minutes. Add ají amarillo, tomato, and tomato paste, stirring constantly.
Incorporate fish stock and white wine, and the cilantro sprigs, cover the pan, lower the heat, and cook for 15 minutes. Season with salt and pepper.
With a melon baller, make small balls out of the cooked ollucos or potatoes. Reserve.
Season the fish filets and put them in the saucepan, let them steam in the flavorful broth until they no longer look bright, just barely opaque. Be careful, do not overcook them. There is nothing worse than an overcooked fish filet.
Meanwhile, combine the vegetable peels with the flour, strain, and fry in the hot oil for a few minutes. Do not let them burn. Drain over paper towels. Reserve.
On every plate serve one piece of fish, surrounded with the sauce, the olluco pearls, and top with the crispy peels.
Adapted from: https://perudelights.com/sea-bass-sudado-a-quick-new-years-recipe/