Sudado de Pescado (Peruvian Steamed Fish in Tomato Sauce)
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Ingredients
- 600 g white fish fillets (such as pollock)
- 4 ripe tomatoes
- 1 red onion, sliced
- 3 garlic cloves
- 1 red chilli, finely sliced
- 2 tbsp fresh coriander, chopped
- 300 g long grain white rice
- 2 tbsp olive oil
Nutrition (per serving)
- Calories
- 487 kcal
- Protein
- 34.8 g
- Carbohydrate
- 65.2 g
- of which sugars
- 5.3 g
- Fat
- 9 g
- of which saturates
- 1.5 g
- Fibre
- 3 g
- Salt
- 0.36 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Cook the rice according to the pack instructions.
- 2
Heat the olive oil in a wide pan and cook the red onion, garlic and red chilli for 6 minutes until softened.
- 3
Add the tomatoes and cook for 5 minutes, pressing them down, until you have a thick sauce.
- 4
Lay the fish fillets on top of the sauce, cover and cook gently for 8-10 minutes, until the fish flakes easily.
- 5
Scatter with fresh coriander and serve over the rice.
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