Aji Amarillo Fish Stew with Crispy Chickpeas and Coconut Lime Rice

Name: Aji Amarillo Fish Stew with Crispy Chickpeas and Coconut Lime Rice
Prep time: 25 min
Cook time: 35 min
Total time: 60 min
Yield: 4
Cuisine: Peruana
Ingredients: 21 oz firm white fish fillets; 1 1/2 tsp salt; 1 tsp black pepper; 2 tbsp lime juice; 4 cloves garlic; 3 tbsp aji amarillo paste; 1 tsp ground cumin; 1 tsp dried oregano; 2 1/2 tbsp rice flour; 3 tbsp vegetable oil; 1 1/2 cups cooked chickpeas, drained; 1 tsp sweet paprika; 1 1/2 cups red onion; 1 1/4 cups tomato; 1 1/4 cups fish stock or water; 1 cup coconut milk; 1 cup jasmine or long-grain rice; 3/4 cup water; 1 tsp lime zest; 1/4 cup fresh cilantro; 1/4 cup botija or black olives; 1/3 cup extra red onion for finishing; 2 tbsp fresh yellow chili or parsley

An original Peruvian-inspired dish featuring seared fish fillets in a silky aji amarillo, onion, garlic, and tomato sauce, served with spiced crispy chickpeas and fragrant coconut rice finished with lime. It delivers a homey Creole Peruvian character with a fragrant, mildly spicy profile.

25 minPrep

35 minCook

60 minTotal

4Servings

Gluten-FreeDairy-FreeHigh Protein

Ingredients

Adjust servings

600 g firm white fish fillets (como merluza, perico or bacalao fresh, en 4 porciones)
8 g salt (divided)
2 g black pepper (freshly ground, divided)
30 ml lime juice (divided)
12 g garlic (chopped fino)
45 g aji amarillo paste (ajustar to taste)
2 g ground cumin
1 g dried oregano
20 g rice flour (for cubrir lightly the pescado)
45 ml vegetable oil (divided)
240 g cooked chickpeas, drained
2 g sweet paprika
180 g red onion (en pluma fina, divided)
200 g tomato (pelado and chopped small)
300 ml fish stock or water
240 ml coconut milk
200 g jasmine or long-grain rice (lavado)
180 ml water (for the arroz)
2 g lime zest
15 g fresh cilantro (chopped)
40 g botija or black olives (sliced)
40 g extra red onion for finishing (en pluma muy fina)
10 g fresh yellow chili or parsley (sliced finas or chopped, for decorar)

Nutrition facts

per serving

587 kcal

Calories

34 g

Protein

53 g

Carbs

26 g

Fat

7 g

Fiber

46 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

Fish

Instructions

1
1. Preheat the oven to 425 °F / 220 °C. Pat the cooked chickpeas dry with a clean towel or paper towels. Toss them with 1 tablespoon vegetable oil, sweet paprika, half of the cumin, a pinch of salt, and a pinch of black pepper. Spread on a baking sheet and roast for 20 to 25 minutes at 425 °F / 220 °C, stirring halfway through, until golden and crisp.
2
2. While the chickpeas roast, season the fish fillets with half of the salt, half of the black pepper, and 1 tablespoon of lime juice. Let them rest for 10 minutes, then lightly coat them with the rice flour.
3
3. For the rice, combine the rinsed rice, coconut milk, water, lime zest, and a pinch of salt in a pot. Bring to a boil, reduce to very low heat, cover, and cook for 15 to 18 minutes until the liquid is absorbed. Turn off the heat and let it rest, covered, for 5 minutes.
4
4. Heat 1 tablespoon vegetable oil in a wide skillet over medium-high heat. Sear the fish for 2 minutes per side, just until lightly golden. Transfer to a plate; it will finish cooking later in the sauce.
5
5. In the same skillet add the remaining 1 tablespoon vegetable oil. Add most of the sliced red onion, reserving the extra onion for finishing. Sauté for 4 minutes. Add the garlic and cook 1 minute more.
6
6. Add the aji amarillo paste, the rest of the cumin, and the dried oregano. Cook for 2 minutes over medium heat so the paste lightly caramelizes. Stir in the chopped tomato and cook for 5 minutes until softened.
7
7. Pour in the fish stock or water, mix well, and cook for 3 minutes. Taste and adjust with the rest of the salt, black pepper, and the remaining tablespoon of lime juice.
8
8. Return the fish fillets to the skillet, spoon some sauce over them, and cook over low heat for 5 to 7 minutes, until tender and fully cooked through.
9
9. Fluff the coconut rice with a fork and mix in half of the chopped fresh cilantro.
10
10. Serve a base of coconut lime rice. Place a fish fillet on top with plenty of aji amarillo sauce. Add the crispy chickpeas on the side or over the top to keep their texture. Finish with the olives, the extra red onion, the remaining fresh cilantro, and the fresh yellow chili or parsley.

Chef tips

For a silkier sauce, blend the tomato with the stock before adding it to the skillet. If you want more contrast, serve the chickpeas on the side and add them at the last moment to keep them crisp.

Substitutions

You can replace the white fish with trout or salmon, adjusting the cooking time. Jasmine rice can be swapped for regular white rice. If you cannot find aji amarillo paste, use blended frozen yellow chili with a little oil.

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
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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Illustrative image
T-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
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