Don Diego's Corvina a la Chorrillana

Ingredients for 4 servings:

• 800 g fish fillet(s), Corvina or other, without bones
• 4 tbsp olive oil
• ½ tsp seeds, achiote (annan seeds)
• 2 large onions, cut into thin strips
• 2 large tomatoes, sliced
• 3 garlic cloves, finely chopped
• 2 red peppers, cut into rings
• ½ tsp oregano
• 1 lemon(s), the juice
• salt and pepper

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

steamed fish from Peru – quick, easy, tasty and slightly spicy

“A la Chorrillana” is the name given to a steamed vegetable side dish made with tomatoes, onions, garlic, and local chili peppers, such as aji amarillo or rocoto. In Peru, the version with fish fillets is a standard dish in their varied seafood cuisine. Pour half of the olive oil into a large, lidded pan. Mix the achiote with the oil (achiote is the powder of the annato seed, a red food coloring popular in Latin America. Since it is tasteless, it can only be omitted in extreme cases). Line the pan with half each of the onion strips, tomato slices, garlic, and aji rings, sprinkle with oregano, salt, and pepper. Place the fish fillets on the bed of vegetables and drizzle with lemon juice. The fish fillets are then covered with the other half of the onions, tomatoes, and aji and seasoned with oregano, salt, and pepper as usual. Finally, drizzle the dish with a chorro (stream) of olive oil, cover, and simmer for 10 to 15 minutes. Then, serve directly from the pan to the plate. Serve with white rice or vegetable rice and a green salad.