Sudado de Corvina

Sudado — meaning 'sweated' — is one of Peru's most ancient coastal preparations. A whole fish or fillets are steamed over a fragrant broth of aji amarillo, tomato, and chicha de jora (fermented corn beer), absorbing flavour from the steam rather than submerging in liquid. The result is extraordinarily delicate flesh perfumed with the floral heat of the aji. Along the Lima coast it is eaten straight from the pot with choclo corn and sweet potato.

Serves: 4

Ingredients

• 800g (1¾ lb) firm white fish fillets (corvina, sea bass, or snapper), in large pieces
• 2 tbsp vegetable oil
• 1 large red onion, sliced into rings
• 3 garlic cloves, minced
• 2 tbsp aji amarillo paste
• 1 tbsp aji panca paste
• 2 medium plum tomatoes, sliced
• 200ml (¾ cup) chicha de jora or dry white wine
• 1 tbsp soy sauce
• 1 tsp cumin
• Salt and black pepper
• Fresh coriander (cilantro), roughly torn
• Cooked choclo corn or sweetcorn, to serve
• Boiled sweet potato, to serve

Instructions

1. In a wide shallow pot with a tight-fitting lid, heat the oil over medium heat. Add the onion rings and cook for 5 minutes until softened.
2. Add the garlic, aji amarillo, and aji panca pastes. Stir and cook for 2 minutes until fragrant.
3. Lay the tomato slices over the onion base. Pour in the chicha de jora and soy sauce. Add the cumin and season generously with salt and pepper.
4. Bring to a gentle simmer. Lay the fish pieces on top of the vegetables — they should sit above the liquid level to steam rather than poach.
5. Cover tightly and cook over medium-low heat for 8–10 minutes, until the fish is opaque and flakes easily.
6. Scatter fresh coriander over the top and serve directly from the pot with choclo and boiled sweet potato.

Cook's Notes: Keeping the lid sealed during cooking traps all the aromatic steam — resist the urge to peek. Chicha de jora adds a subtle fermented earthiness, but dry white wine is an excellent substitute.