Pescado a la Chorrillana (Chorrillana-Style Fish)

🛒 Ingredients

• White Fish Fillet (e.g., Tilapia, Cod) 200 g · 200 kcal
• Wheat Flour 10 g · 36 kcal
• Vegetable Oil 30 g · 265 kcal
• Red Onion 150 g · 60 kcal
• Tomato 240 g · 40 kcal
• Aji Amarillo Paste 15 g · 15 kcal
• Garlic 6 g · 10 kcal
• Lime Juice 15 g · 5 kcal
• Fresh Cilantro 10 g · 2 kcal
• Potato 300 g · 230 kcal
• Cooked White Rice 150 g · 195 kcal

👨‍🍳 Instructions

1. Season fish fillets with salt and pepper, then lightly dust them with wheat flour. Fry the potatoes in vegetable oil until golden and crispy; set aside.
2. In a separate pan, heat a small amount of oil and fry the seasoned, floured fish fillets until cooked through and golden on both sides; set aside.
3. For the Chorrillana sauce, sauté sliced red onion and minced garlic in a pan with a little oil until softened. Add diced tomatoes and aji amarillo paste, cooking for 5-7 minutes until the tomatoes soften.
4. Stir in lime juice and fresh cilantro, then season the sauce with salt and pepper to taste. Simmer briefly to combine flavors.
5. Serve the fried fish fillet immediately, topped generously with the warm Chorrillana sauce. Accompany with the crispy French fries and a side of fluffy white rice.