Wednesday, March 06, 2019

Lenten Meatless Recipe - Fried Fish Dinner Peruvian Style


FRIED FISH for 4 Servings

1 large piece of firm fleshed fish per person (such as Mahi Mahi as in the photo above)
Salt and pepper to taste (approximately 1/4 to 1/2 tsp salt, two grinds of fresh pepper; optional garlic powder)
1/2 cup white flour
Extra Virgin Olive Oil

Rinse fresh fish an pat dry with paper towel.  Mix white flour in a shallow pan or dish with salt and pepper.
Heat your frying pan and add enough oil to lightly cover bottom.  Make sure to lower heat if the oil starts to smoke.
Coat the fish pieces with the flavored flour and place in hot pan.
Fry until both sides are crispy and brown.  Be careful not to burn the coating.

WHITE RICE

2 cup white long grain rice (or Medium grain) and rinsed and drained
3 cups boiling water
1/2 teaspoon salt optional
1 tablespoon oil optional
2 or 3 large cloves of rice, minced


Heat a saucepan, add the oil and garlic. Brown the garlic, being careful not to burn it.  Add the rice and salt and stir until rice is coating and glistening with the oil.  Add the boiling water.  Lower the heat to simmer and cover.  The rice is ready when the water is absorbed and it usually takes approximately 20 minutes. 

FRESH TOMATO AND ONION SALAD

1 large ripe tomato, cut into small cubes
1 medium onion, preferably sweet, sliced thinly.
1 half of a juicy lime or lemon
Salt
Oil
Parsley, optional

Mix all ingredients together.

PAPAS CON AJI (Potatoes and chili peppers)

1 boiled Yukon Gold potato per person
1 bunch fresh basil, processed in a food processor
1 large scallion (green onion), sliced thinly
1/2 tsp Aji Amarillo paste (Peruvian yellow chili paste),
-or- 1 fresh Jalapeno, seeded and sliced thinly
Drizzle of oil (Olive oil or vegetable oil)
Salt to taste
Cottage cheese or Queso Fresco, Optional

Mix all ingredients and serve on the peeled boiled potato. 

Serve with Peruvian Chica Morado like in the photo

CHICA MORADA (Peruvian Purple Corn Drink)

3 or 4 Purple corn on the cobs
Peelings and core from a fresh pineapple
5 dried cloves
1 cinnamon stick
3 quarts water

Boil all ingredients for an hour.  Let cool and strain.  Mix the mixture with lemon juice and sugar to taste.

Serve cold.






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