Peruvian Fish Rice (arroz Con Pescado)
Peruvian Fish Rice, also known as Arroz con Pescado, is a delicious and flavorful dish that combines the vibrant flavors of Peruvian and Chinese cuisines. This dish is a perfect representation of the fusion of cultures in Peru, resulting in a unique and mouthwatering culinary experience.
Ingredients
- 1 lb white fish fillets, such as cod or tilapia
- 1 cup white rice
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 red bell pepper, sliced
- 1 cup frozen peas
- 1 cup fish or vegetable broth
- 1/4 cup soy sauce
- 2 tablespoons vegetable oil
- 1 teaspoon cumin
- 1 teaspoon paprika
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- In a large skillet, heat the vegetable oil over medium heat. Add the chopped onion and minced garlic, and cook until softened.
- Add the sliced red bell pepper and cook for another 2-3 minutes.
- Stir in the rice, cumin, and paprika, and cook for 1-2 minutes to toast the rice.
- Pour in the fish or vegetable broth and soy sauce. Bring to a simmer.
- Nestle the fish fillets into the rice mixture. Cover and cook for 15-20 minutes, or until the rice is tender and the fish is cooked through.
- Stir in the frozen peas and cook for an additional 5 minutes.
- Season with salt and pepper to taste. Garnish with fresh cilantro before serving.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 40 minutes
- Total time:
- 1 hour
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 350 per serving
- Protein
- 25g
- Carbohydrates
- 40g
- Fat
- 10g
Supplies
Large skillet Cooking spoon Cutting board Knife Measuring cups and spoons
Tools
Cooking thermometer Chef's knife Vegetable peeler
Serving suggestions
Serve the Peruvian Fish Rice with a side of sliced avocado and aji amarillo sauce for an authentic Peruvian experience.
Tips & tricks
For a more intense flavor, marinate the fish fillets in lime juice and aji amarillo paste for 30 minutes before cooking.
Cost
$15