Kiwicha-Crusted Fish with Warm Aji Amarillo Cream, Cilantro Lentils, and Creole Onion Salad

Name: Kiwicha-Crusted Fish with Warm Aji Amarillo Cream, Cilantro Lentils, and Creole Onion Salad
Prep time: 30 min
Cook time: 35 min
Total time: 65 min
Yield: 4
Cuisine: Peruana
Ingredients: 1.3 lb firm white fish fillets; 1 cup popped amaranth; 1 large egg; 1/3 cup rice flour; 1 1/2 tsp salt; 1 tsp black pepper; 1/2 tsp ground cumin; 4 tbsp vegetable oil; 2 cups cooked lentils; 1 1/2 cups red onion; 3 cloves garlic; 3 tbsp aji amarillo paste; 1 cup fresh cilantro; 1 1/2 cups vegetable broth or water; 3/4 cup heavy cream; 2.5 oz fresh cheese; 3 tbsp lime juice; 1 tsp sugar; 1 tbsp aji limo or rocoto; 2 cups lettuce

An original Peruvian-inspired dish featuring fish fillets coated in crunchy popped kiwicha, served with a silky warm aji amarillo cream, cilantro-simmered lentils, and a bright lime-dressed creole onion salad. It offers classic Peruvian flavor contrasts in a homey yet elegant presentation.

30 minPrep

35 minCook

65 minTotal

4Servings

Gluten-FreeHigh Protein

Ingredients

Adjust servings

600 g firm white fish fillets (como merluza, perico or tilapia, skinless)
80 g popped amaranth (for the crust)
1 unit egg (beaten)
40 g rice flour (for enharinar lightly)
8 g salt (or to taste, divided)
2 g black pepper (divided)
1 g ground cumin (for the lentejas)
60 ml vegetable oil (divided)
400 g cooked lentils (well escurridas)
220 g red onion (the mitad diced and the mitad en pluma fina)
9 g garlic (chopped)
45 g aji amarillo paste (divided)
30 g fresh cilantro (chopped, divided)
360 ml vegetable broth or water (for the lentejas)
180 ml heavy cream (for the cream of ají)
70 g fresh cheese (desmenuzado)
45 ml lime juice (freshly squeezed, divided)
4 g sugar (for suavizar the onion criolla)
10 g aji limo or rocoto (without semillas and chopped fino, optional)
80 g lettuce (for servir, optional)

Nutrition facts

per serving

521 kcal

Calories

34 g

Protein

27 g

Carbs

30 g

Fat

6 g

Fiber

21 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

DairyEggsFish

Instructions

1
1. Season the fish fillets with 1 teaspoon salt, 1/2 teaspoon black pepper, and 1 tablespoon lime juice. Let them rest for 10 minutes while you prepare the other components.
2
2. For the creole onion salad, place the sliced red onion in a bowl with 2 tablespoons lime juice, the sugar, a pinch of salt, and the aji limo or rocoto if using. Toss well with 2 tablespoons chopped cilantro and set aside to soften.
3
3. Heat 1 tablespoon vegetable oil in a pot over medium heat. Sauté the diced red onion for 4 minutes, then add the garlic, cumin, and 1 tablespoon aji amarillo paste and cook 1 minute more.
4
4. Add the cooked lentils and the vegetable broth or water. Simmer over low heat for 10 minutes until juicy. Stir in half of the remaining cilantro, adjust with salt and pepper, and keep warm.
5
5. In a small saucepan, combine the heavy cream with 2 tablespoons aji amarillo paste. Cook over low heat for 3 to 4 minutes, without boiling hard, until slightly thickened. Add the crumbled fresh cheese, stir to incorporate, and keep warm.
6
6. Preheat the oven to 200 °C / 400 °F. Place the rice flour on one plate, the beaten egg on another, and the popped kiwicha on a third plate.
7
7. Dredge each fish fillet in the rice flour, then dip in the beaten egg, and finally coat with the popped kiwicha, pressing gently so it adheres.
8
8. Heat 3 tablespoons vegetable oil in a large skillet over medium-high heat. Brown the fillets for 2 minutes per side until the crust is well sealed.
9
9. Transfer the fillets to a tray and finish cooking in the oven for 6 to 8 minutes at 200 °C / 400 °F, until the fish is cooked through and flakes easily in the center.
10
10. Toss the lettuce with a pinch of salt and a few drops of lime juice if using it as the base of the plate.
11
11. To serve, spoon a portion of cilantro lentils onto each plate, place the kiwicha-crusted fish on top or alongside, spoon over the warm aji amarillo cream, and finish with the creole onion salad. Garnish with the remaining cilantro and serve immediately.

Chef tips

If the kiwicha does not stick well, press the coated fish gently with clean hands and let it rest for 2 minutes before searing. Keep the aji cream over very low heat so it does not split.

Substitutions

You can replace the white fish with trout or fresh bonito. Fresh cheese can be swapped for mild feta, and the cooked lentils can be replaced with cooked canary beans for a creamier variation.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
Ninja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
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Illustrative image
Cosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
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Illustrative image
TempPro TP19H Digital Thermometer
Checking doneness of meat and chicken
- Checks doneness of meat and chicken
- Quick reading
- Clean the probe after each use
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