Sudado de Pescado Chifa (Chinese-Peruvian Steamed Fish)

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Sudado de Pescado Chifa (Chinese-Peruvian Steamed Fish)

Sudado de Pescado Chifa (Chinese-Peruvian Steamed Fish)

Whenever I go to a Chifa with my Mom and Dad, we usually start with a Wantan soup, and then debate on Arroz Chaufa or stir fried noodles, but there is one dish that we always get — Steamed Fish. By far, that is my Mom’s favorite dish, and this is my version, a Chifa, or Chinese-Peruvian, whole steamed fish with a hint of aji amarillo heat, covered in a savory sauce made with soy, sesame oil, ginger, and scallions. Here’s what you need to do to get your Chifa flavors happening in your kitchen in the New Year.

In addition to the ingredients below, you’ll need a deep skillet with a cover and at least 12″ in diameter to hold a whole fish.

INGREDIENTS FOR THE SAUCE
  • 2 tablespoons cooking oil
  • 2 tablespoons ginger, julienned
  • 1/2 cup water
  • 2 tablespoons soy sauce
  • 1 tablespoon sesame oil
  • the white part of 2 scallions, julienned
INGREDIENTS FOR THE FISH
  • 1 whole fish, branzino or sea bass, about 1 lb. cleaned
  • 3 pinches salt
  • 2 tablespoons cooking oil
  • 2 tablespoons ginger, julienned
  • 1 teaspoon aji amarillo
  • 2 cups chicken stock
INGREDIENTS FOR THE GARNISH
  • the green part of 2 scallions, julienned
  • 12 sprigs cilantro
PREPARATION
  1. To prepare the sauce, heat 2 tablespoons cooking oil in a skillet over medium to high heat, and add 2 tablespoons julienned ginger
  2. When the ginger begins to sizzle, add the water, soy sauce, sesame oil, and julienned scallions (white part)
  3. Simmer for a minute, remove from heat, and pour the sauce into a bowl, set aside
  4. Score the fish with a knife by making 3 cuts on the top and bottom, stopping at the spine
  5. Season the fish with 3 pinches of salt, one pinch on the top, one pinch on the bottom, and one pinch on the inside
  6. To steam the fish, heat 2 tablespoons cooking oil in a skillet over medium to high heat, and add 2 tablespoons julienned ginger
  7. When the ginger begins to sizzle, add 1 teaspoon aji amarillo and sauté for 1 minute, lowering the heat if needed
  8. Add 1 1/2 cups chicken stock, and bring to a boil
  9. Place the fish in the skillet and cover, let steam for 10 minutes or until fish is done
  10. If liquid is reduced before fish is done, add another 1/2 cup of chicken stock
  11. Remove fish from skillet and place in serving plate
  12. Pour previously prepared sauce over fish, and garnish with julienned scallions (green part) and cilantro
SERVINGS

4 servings.

NOTES

To test for doneness, use a fork to break off a piece of the fish near the head, if the meat falls off easily, the fish is done. After plating, use a fork and a spoon to separate the fish meat from the bones. Scoop the sauce over the fish meat, and serve with a side of steamed rice.