El Chorrillana fish It is a popular dish of Peruvian gastronomy, which refers to the home of artisanal fishermen, proof of this is the small Caleta that still houses the Chorrillano fisherman. A Caleta that could be one of the most beautiful fish markets in the world. This iconic dish dates back to chorrillanas picanterías popular for more than a century. Its consumption is very widespread in Peru and abroad. Let yourself be enchanted by the recipe that I will present to you below. Hands to the kitchen!
Chorrillana Fish Recipe
Ingredients
- 1 whole fish
- 500 grams of unprepared flour
- 500 ml oil
- 2 yellow peppers
- White pepper
- 300 grams of minced garlic
- 2 tablespoons of ground chili pepper
- 1 tablespoon of ground mirasol pepper
- 2 red onions
- 2 heads of Chinese onion
- 4 tomates
- 4 coriander leaves, chopped
- Salt, pepper and cumin to taste
Preparation of Fish to the Chorrillana
- We buy a whole fish of approximately one kilo to kilo and a half. We asked the fishmonger to leave it whole for us, removing the entrails and scales. Or fillet us keeping bones and head for a delicious Chilcano or chupe.
- If we decide to make it whole, we season the fish inside and out with salt, white pepper and a tablespoon of ground garlic, and we pass it through unprepared flour so that it is well impregnated. And we fry them in a pan with a little hot oil, first on one side and when they are golden, we turn it over.
- We do the same if they are steaks. We cut them into four large pieces without skin. We season it with salt, pepper, ground garlic and we pass them through flour and then fry them. In both cases the fish must be very juicy. Once fried, we reserve them while we make the chorrillana sauce.
- To make the chorrillana sauce, add a splash of oil in a pan and add a tablespoon of ground garlic, two tablespoons of ground panca pepper and a tablespoon of ground mirasol pepper. Let it sweat for 2 minutes and add two red onions cut into thick strips and two Chinese onion heads cut in two lengthwise.
- We skip a few seconds and add 4 small or 2 large tomatoes cut into thick strips and 2 yellow peppers also cut into thick strips.
- Sauté everything for a few seconds and add a splash of red wine vinegar, some chopped coriander leaves, salt, pepper and cumin to taste. We lower the heat and return to the fish, we place on top.
- Let it finish cooking for a minute, so the fish will give a slight flavor to the Chorrillana and both will end up becoming a single dish.
We serve with some sweet potatoes, yuccas or cooked potatoes or also a well grained white rice.
Cooking tips and tricks to make a delicious Chorrillana Fish
Did you know…?
Bonito fish is a blue fish rich in fatty acids and Omega 3 that helps lower cholesterol and triglyceride levels in the blood, it has high levels of vitamin B3 and B12, important for the formation of red blood cells. It is also a good source of proteins of high biological value, it contains vitamin D that favors the absorption of calcium and large and interesting amounts of potassium, phosphorus, magnesium and iron.
