Fish Chaufa Recipe

La Fish stew is a wonderful saucer of chinese origin adopted by the Peruvian community as part of its gastronomic culture due to its rich Asian flavors and the simplicity of its preparation.

This dish is made from fish, shellfish and vegetables arranged under a dresser bed of fried rice, eggs, ginger garlic and soy sauce. It can also be varied with other meats such as chicken, beef, cedo meat, sausage or shrimp.

In some restaurants in Peru, the fish is cut into strips, served in a tempura-type dough and fried to later add the rice, this step gives it a delicious crunchy layer full of flavor, mainly highlighting the flavor of the sea protein.

Fish Chaufa Recipe  

Ingredients

• ½ kg of fish fillets
• 4 tbsp soy soy sauce
• 4 tbsp vegetable oil
• 2 tbsp chopped ginger
• 2 tbsp sesame seed 
• 1 tbsp. sesame oil
• 2 lightly beaten eggs
• 2 garlic cloves minced
• 2 Chinese onions finely chopped
• 2 cups of cooked and cold rice
• ½ cup of jolanta cut into strips
• ½ cup of soybean sprouts
• ½ cup of cooked peas (Optional)

Materials or utensils

• Satin
• Knife
• Spoon
• plastic cup
• Dish towel
• Cutting board

Preparation

• 1 Step: Wash the fish very well cut into bite-size pieces. Put them in a bowl and season with a tablespoon of soy sauce.
• 1 Step: Heat a tablespoon of oil in a frying pan mid fire and add the beaten eggs to make an omelet. Cook both sides well without letting them dry, once ready remove, let cool for a few minutes and cut into strips or squares. book.
• 3 Step: In the same pan, heat the rest of the oil and fry the fish turning it carefully so that the pieces do not crumble. Then, put them on a plate and let cool.  
• 4 Step: Use the pan again to cook the garlic, ginger and jolanta. Keep the flame low so it's easy to stir little by little. Once you see that the ingredients are browned, add the rice and sauté until heated through.
• 5 Step: Now add the peas, soybean sprouts, and pre-cut egg omelettes. Integrate little by little without destroying any element.
• 6 Step: Add the rest of the soy sauce and a teaspoon of sesame oil. Stir for two minutes and turn off the heat.
• 7 Step: Finally, sprinkle the preparation with Chinese onion and sesame. Serve immediately in a deep dish and accompany with a cold drink.

Tips and recommendations

To make a tasty Chaufa de Pescado from the hand to all the Chinese-Peruvian style, you should keep in mind the following tips and suggestions that will not only help you to make the dish in question, but will also make your experience in the kitchen a moment of pleasure and satisfaction, because you will get an amazing dish on your first try:

• It is suggested cook the rice a day before to prepare the whole dish. Also, it is important let it rest cold for easier handling.
• You must use a fairly deep frying pan so that, at the time of preparation, this is the main instrument that helps us to integrate all the ingredients without having boats or disasters.
• Necessary use a good fish so that the recipe is perfect. It is recommended one of high quality and meaty, so that it does not crumble when cooking.

What does Chaufa de Pescado bring us?

the plate of Fish stew contains, in general, a rich and simple nutritional contribution that includes: 163 mg calories, 369 mg sodium, 4.7 g protein, and 23 mg cholesterol, data that make it a fairly healthy and balanced preparation to eat at any time of the day.

However, it is necessary to know what is the individual contribution of each ingredient to be used in the recipe, so that, if any component seems to us the least indicated for a healthy diet, we can replace for another animal or vegetable product. We start like this:

• Fish:  

El Fish is rich in fat-soluble vitamins AD, B vitamins, specifically B2, B3, B6, B9 and B12. This is an ingredient that outperforms even other oppositions of cheeses, meats or eggs.

Regarding minerals, fish is rich in phosphorus, magnesium, iron and iodine, ranking it as one of the tastiest, multi-vitamin meats known on earth.

• Vetch:

Peas provide potassium, phosphorus, calcium, iron, fibers, sugars, carbohydrates and proteins, in addition to the vital Vitamin A. They are also recommended for diabetics and hypertensives, as they help eliminate cholesterol from the blood.

As well, have a calming effect beneficial for the nervous system and for falling asleep.

Egg:

El egg it is a food of great protein value; has large amounts of vitamins A, B6, B12, D and E. Furthermore, it is rich in folic acid, very important vitamin for pregnant women, as it contributes to the formation of the fetus's brain.

• Rice:

In addition to fiber rice provides carbohydrates, water, proteins, sodium, potassium, phosphorus, vegetable oils, calcium, iron, provitamin A, Niacin, vitamin B1 or Thiamin and vitamin B12 or Riboflavin. Its energy value is 350 Kcal per 100 gr.

• Onion:

This vegetable contains natural sugar, vitamins A, B6, C and E. also minerals like sodium, potassium, iron and dietary fiber. In addition, onions are a good source of folic acid. For 100 grams of onion we get about 44 calories and 1,4 grams of fiber.

• Vegetable oil:

From a nutritional point of view, vegetable oils and fats represent a important source of energy slightly lower in the case of butter or margarine, approximately 7,5 Kcal, due to having a certain amount of water in its composition.

• Sesame:

This grain consists of monounsaturated and polyunsaturated fats, vegetable protein, fiber, magnesium, phosphorus, iron, calcium and Thiamin. More than half of its weight is oil and the rest is protein, fiber and minerals.

Fun facts and history

When talking about Fish stew goes back through time to discuss the basic gastronomy of Peru. The beginning of this word "Bye" comes from the Chinese word “Chafan” what does it mean in spanish Fried rice, which joins with another ingredient giving us as a result a variety of surprising dishes.

This union of flavors took place some time ago in the nineteenth century with the arrival of Cantonese to the Coast of Peru, at the threshold they settled in the Peruvian town under contracts in agriculture and household chores, being paid as cheap labor by the great lords of the time within their estates.  

However, once these contracts were completed, many of these chinese immigrants cantonese They settled in various areas of the Peruvian country living in peace, forming their own families and businesses that were mostly based on the sale of national food. It is in this context that the mixture of Peruvian Creole gastronomy with Chinese, which would give way to the food that today we call chaufa.

On the other hand, bye is a term used to refer to a meal based on rice and protein chunks and eggs chopped into small pieces, which is widely used to refer directly to a dish that incorporates any type of fried rice.