Fish In Tomato Sauce (pescado A La Chorrillana)
Fish in Tomato Sauce, also known as Pescado a la Chorrillana, is a popular dish in Peruvian Chinese cuisine. This flavorful and comforting dish features tender fish fillets cooked in a savory tomato-based sauce with a hint of spice.
Ingredients
- 4 fish fillets (such as tilapia or cod)
- 1 onion, finely chopped
- 3 garlic cloves, minced
- 1 red bell pepper, diced
- 1 can (14 oz) diced tomatoes
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper (adjust to taste)
- Salt and pepper to taste
- 2 tablespoons vegetable oil
- 1/4 cup chopped fresh cilantro
Instructions
- In a large skillet, heat the vegetable oil over medium heat. Add the chopped onion and cook until softened.
- Add the minced garlic and diced red bell pepper to the skillet. Cook for a few minutes until the vegetables are tender.
- Stir in the diced tomatoes, cumin, paprika, cayenne pepper, salt, and pepper. Simmer the sauce for about 10 minutes, allowing the flavors to meld together.
- Gently place the fish fillets into the skillet, spooning the tomato sauce over them. Cover and cook for 10-12 minutes, or until the fish is cooked through.
- Sprinkle the chopped cilantro over the fish before serving.
Cooking & Preparation
- Preparation time:
- 15 minutes
- Cooking time:
- 25 minutes
- Total time:
- 40 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 250 per serving
- Protein
- 25g
- Carbohydrates
- 10g
- Fat
- 12g
Supplies
Large skillet Cooking spoon Cutting board Knife
Tools
Cooking thermometer Cooking tongs
Serving suggestions
Serve the Fish in Tomato Sauce with steamed white rice and a side of plantains for a complete and satisfying meal.
Tips & tricks
For a spicier kick, add an extra pinch of cayenne pepper to the tomato sauce. Adjust the spice level according to your preference.
Cost
$15