Peruvian Fish Sudado with Coconut, Aji Panca and Golden Yuca

Instructions

1. 1

   Place the yuca in a pot with water and 1/2 teaspoon salt. Bring to a boil and cook for 18 to 20 minutes, until tender but not falling apart. Drain well and let the steam escape for 5 minutes.

2. 2

   Season the fish fillets with half of the lime juice, 1/2 teaspoon salt, the black pepper, and half of the cumin. Set aside while you prepare the sauce.

3. 3

   Heat 2 tablespoons vegetable oil in a wide skillet or shallow pot over medium heat. Add the red onion and cook for 4 minutes until softened. Stir in the garlic, aji panca paste, the remaining cumin, and the dried oregano. Cook for 2 minutes, stirring, until the paste looks glossy.

4. 4

   Add the tomatoes and fresh aji amarillo. Cook for 3 minutes so the tomatoes begin releasing their juices. Pour in the fish stock or water and the coconut milk, stir, and let it gently simmer for 4 minutes.

5. 5

   Add half of the chopped cilantro and check the salt. Arrange the fish fillets over the sauce, cover, and cook over low heat for 8 to 10 minutes, until the fish is cooked through and flakes gently in the center.

6. 6

   Meanwhile, heat the remaining tablespoon of vegetable oil in another skillet over medium-high heat. Brown the cooked yuca for 6 to 8 minutes, turning it, until lightly crisp and golden on the edges.

7. 7

   Turn off the heat for the sudado and add the remaining lime juice. Let it rest for 2 minutes so the flavors settle.

8. 8

   Serve the fish with plenty of sauce, place the golden yuca on the side, and finish with the remaining chopped cilantro and a few fresh cilantro leaves on top.