Sudado de Pescado

Nutrition · per serving

Steps

1. 1

   Pat the fish dry and season both sides with the salt, black pepper, and lime juice. Let it stand while you prepare the vegetables; this short seasoning time helps the fish taste fuller without curing it.

   400 g firm white fish fillets, skinless and boneless5 g fine salt1 g black pepper15 ml lime juice
2. 2

   Heat a wide sauté pan or shallow pot over medium heat. Add the olive oil, then cook the red onion for 3-4 minutes until it softens and turns glossy but does not brown. Stir in the garlic, ají amarillo paste, and ground cumin, and cook for 30-60 seconds until fragrant; avoid scorching the garlic or chile paste.

   20 ml olive oil180 g red onion, sliced into thin feathers12 g garlic cloves, finely chopped30 g ají amarillo paste1 g ground cumin
3. 3

   Add the sliced tomatoes and half of the chopped cilantro. Cook for 2 minutes, pressing the tomatoes lightly so they begin to release their juices. Pour in the fish stock or water and bring to a lively simmer.

   250 g ripe tomatoes, sliced20 g fresh cilantro stems and leaves, roughly chopped180 ml fish stock or water
4. 4

   Lay the seasoned fish fillets over the sauce in a single layer. Spoon some of the onion-tomato mixture over the top, cover, and steam gently at a simmer for 6-8 minutes, depending on thickness, until the fish is just opaque and flakes easily. Do not boil hard, or the fish may toughen and break apart.

   400 g firm white fish fillets, skinless and boneless
5. 5

   Uncover, scatter over the remaining chopped cilantro, and simmer 1 minute more to freshen the broth. Taste the sauce and adjust with a little more salt if needed.

   20 g fresh cilantro stems and leaves, roughly chopped
6. 6

   Serve immediately in shallow bowls with plenty of the broth, topped with the fresh cilantro leaves and accompanied by lime wedges for squeezing over at the table.

   5 g fresh cilantro leaves2 wedges lime wedges

Origin & History

Sudado de Pescado is a classic coastal Peruvian dish in which fish is gently steamed in its own aromatic juices with onion, tomato, chile, and herbs. The name sudado refers to the moist, covered cooking method that makes the ingredients 'sweat,' creating a light but deeply flavorful broth. It reflects the influence of Peru’s Pacific seafood traditions and everyday home cooking.