Pescado Sudado (Peruvian Steamed Fish Fillets)
A very well-known dish in Peru. My grandmother made it all the time, and as I inherited her great love of all things of the sea, so do I!
A very well-known dish in Peru. My grandmother made it all the time, and as I inherited her great love of all things of the sea, so do I!
- Carbohydrate 6.84251041682821 g
- Cholesterol 0 mg
- Fat 39.5802901750477 g
- Fiber 1.54300421325366 g
- Protein 1.14969250000435 g
- Saturated Fat 3.20076208066183 g
- Serving Size 1 1 Serving (320g)
- Sodium 6.649458333644 mg
- Sugar 5.29950620357456 g
- Trans Fat 1.75871458189406 g
- Calories 384 calories
Step-by-step
- 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.
A cloud of aromatic steam carries sharp notes of wine and sweet softened tomatoes when the skillet lid is lifted. This preparation relies on a gentle poaching environment created by moisture released from onions and tomatoes combined with dry white wine. Lean white fish fillets cook rapidly in this enclosed space without drying out. Maintaining low heat prevents the delicate proteins from seizing.
Scaling the Skillet Safely
Multiplying this recipe requires surface area management rather than deep pot capacity. Fish fillets must lie in a single flat layer to absorb the steaming liquid evenly. Doubling the batch means using two wide skillets instead of crowding one pan. Overlapping the fish blocks steam circulation and creates unevenly cooked centers. Scale the aromatics proportionally while keeping the wine measurement at three-quarters total volume to prevent excess liquid pooling.
- Watch the opaque color transition at the thickest part of the fillet to confirm doneness.
- Keep the lid sealed tightly for the full duration to trap volatile aromatics.
- Consume immediately after cooking because delicate white fish degrades rapidly in texture upon reheating.
