Total time: 2 hours. Quantity: 4 persons. Calories: 100 kcal.
Delicious Creole recipe prepared in Peruvian cuisine.
The Sudado de Corvina is a meal of Peruvian cuisine that has a very delicious peculiarity, and that is that the flavor that we can find in this dish comes exclusively from the magic ingredients of Peruvian gastronomy: chili peppers and their seasonings. While the chili peppers allow to effectively represent the sudado, and give it that unique flavor, the seasonings allow to bring out the flavor to the fullest. If today you want your table to be accompanied by a delicious Creole meal, this will be your ideal dish. Let's see how to prepare it!
Sweated sea bass. Image provided by ralphie zotti via Flickr.
Ingredients for the sudado de corvina.
1 kg of corvina fish, fresh and cut into medium-sized pieces.
4-6 spoonfuls of ground yellow chili bell pepper without chopping or spicy.
4-6 tablespoons of ground red chili or aji panca chili bell pepper.
2-3 tablespoon of freshly ground garlic.
Pepper to taste.
Cumin to taste.
Salt to taste.
Umami seasoning.
Finely chopped coriander.
Regular vegetable oil or olive oil.
Fish corvina, Ingredient.
Recipe procedure.
Apply the rules of hygiene and wash all ingredients that have a large volume or can be washed.
Cut the fish into medium or small pieces (depending on how much you cook and how you want to distribute the food), leave reserved on a container for later use.
In a large oval frying pan, add and make a basic dressing: add vegetable oil, then the crushed garlic and the chili peppers.
Let it brown for 20 seconds, and add a pinch of water. There you can season with salt and umami seasoning your stew.
Season and taste the flavor and let it take consistency. And lower the volume of the cooking fire.
Add over the pan the fish pieces, and let it cook over normal heat; do not turn up or down the heat of the stove, or where you are cooking.
Cover the pan and let it take consistency.
Turn off when the fish meat is well cooked, and let it cook until it can be served.
Season with coriander and salt to taste. Do not forget to taste the flavor to verify if it is at the desired point.
Chili peppers allow to effectively represent the sweat, giving it a unique flavor.
Note: In many performances, sudado de corvina is usually served with a lot of stew, and in a spicy way. To achieve this, add enough ingredients to the stew, and add a little more water and let it cook. Often, it is accompanied by yucca or sweet potato.
