Andean Trout in Tumbo and Yellow Chili Sauce with Huacatay-Sautéed Hominy

Name: Andean Trout in Tumbo and Yellow Chili Sauce with Huacatay-Sautéed Hominy
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 4
Cuisine: Peruana
Ingredients: 24 oz trout fillets; 1 tsp salt; 1/2 tsp black pepper; 3 cloves garlic; 2 tbsp lime juice; 3 tbsp vegetable oil; 1 1/4 cups red onion; 3 tbsp ají amarillo paste; 3/4 cup banana passionfruit pulp; 1/2 cup fish or vegetable stock; 1 tbsp honey; 2 1/2 cups cooked hominy; 3/4 cup corn kernels; 1/4 cup fresh huacatay; 1 1/2 tbsp butter; 3 oz fresh white cheese; 1/4 cup fresh cilantro; 1 tbsp ají limo chili; 1 tsp lime zest

An original Peruvian recipe featuring seared trout fillets with a silky tumbo and ají amarillo sauce, served with sautéed hominy flavored with huacatay, red onion, and corn. The result is a fresh, aromatic, deeply Andean dish balancing fruity acidity, gentle heat, and herbal notes.

25 minPrep

30 minCook

55 minTotal

4Servings

High ProteinGluten-Free

Ingredients

Adjust servings

4 filetes / 680 g g trout fillets (without espinas, with piel if desired)
6 g g salt (divided)
2 g g black pepper (freshly ground)
9 g g garlic (2 cloves chopped and 1 clove grated)
30 ml ml lime juice (fresh)
45 ml ml vegetable oil (divided)
180 g g red onion (en pluma fina, divided)
45 g g ají amarillo paste (divided)
180 ml ml banana passionfruit pulp (colada for retirar semillas duras si es necesario)
120 ml ml fish or vegetable stock (low sodium)
15 ml ml honey (for equilibrar the acidez)
400 g g cooked hominy (escurrido)
120 g g corn kernels (cocido)
12 g g fresh huacatay (chopped finely)
20 g g butter (for the mote and the sauce)
80 g g fresh white cheese (desmenuzado)
10 g g fresh cilantro (chopped)
10 g g ají limo chili (without semillas and chopped fino, optional)
2 g g lime zest (finely grated)

Nutrition facts

per serving

468 kcal

Calories

35 g

Protein

24 g

Carbs

25 g

Fat

4 g

Fiber

20 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

DairyFish

Instructions

1
1. Season the trout fillets with 4 g salt, black pepper, the grated garlic clove, and lime juice. Let them rest for 10 minutes in the refrigerator while you prepare the rest.
2
2. Heat a large skillet over medium heat with 1 tablespoon (15 ml) vegetable oil. Add half of the red onion and 2 chopped garlic cloves; sauté for 2 to 3 minutes until the onion is glossy and just tender.
3
3. Stir in 2 tablespoons (30 g) ají amarillo paste and cook for 1 minute, stirring constantly so it does not stick. Add the tumbo pulp, stock, and honey. Cook over medium heat for 5 to 6 minutes until the sauce reduces slightly.
4
4. Add 10 g butter to the sauce and stir until silky. Taste for salt. For a smoother texture, blend the sauce and return it to the skillet over very low heat to keep warm.
5
5. In another skillet, heat 1 tablespoon (15 ml) vegetable oil and 10 g butter over medium heat. Add the remaining red onion and cook for 2 minutes. Add the cooked hominy and corn kernels; sauté for 4 to 5 minutes.
6
6. Add the fresh huacatay, cilantro, ají limo if using, lime zest, and 2 g salt to the hominy. Cook 1 minute more, mix well, and keep warm.
7
7. Lightly pat the trout dry with paper towels. Heat the remaining 1 tablespoon (15 ml) vegetable oil in a wide skillet over medium-high heat. Place the fillets skin-side down and cook for 3 to 4 minutes on the first side.
8
8. Carefully flip the fillets and cook 2 to 3 minutes more, until the trout is just cooked through and flakes easily. If you prefer to finish it in the oven, transfer the oven-safe skillet to 375°F / 190°C for 3 to 4 minutes.
9
9. To serve, place a bed of sautéed hominy on each plate, set a trout fillet on top, and spoon over the hot tumbo and ají amarillo sauce.
10
10. Finish with the crumbled fresh cheese over the hominy and, if desired, a few extra small huacatay or cilantro leaves. Serve immediately.

Chef tips

If the tumbo is very tart, add 1 extra teaspoon of honey. For crispy trout skin, do not move the fillets during the initial sear and make sure the skillet is properly hot before adding them.

Substitutions

You can replace tumbo with mild passion fruit if unavailable, using a slightly smaller amount and adjusting the honey. Fresh white cheese can be replaced with mild ricotta salata or omitted for a dairy-free version. Trout can be swapped for salmon or thick pejerrey fillets.

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
View on Amazon
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
View on Amazon
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
View on Amazon