Saltado de Pescado

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Nutritional Info
  • Servings Per Recipe: 2
  • Amount Per Serving
  • Calories: 1,175.2
  • Total Fat: 53.6 g
  • Cholesterol: 174.5 mg
  • Sodium: 1,129.2 mg
  • Total Carbs: 105.5 g
  • Dietary Fiber: 7.7 g
  • Protein: 66.5 g

View full nutritional breakdown of Saltado de Pescado calories by ingredient
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Introduction

A Peruvian dish made with whitefish, onions, tomatoes, and bell peppers and served with French fries and rice A Peruvian dish made with whitefish, onions, tomatoes, and bell peppers and served with French fries and rice
Number of Servings: 2

Ingredients

    16 oz Whitefish
    2 serving Garlic - minced (1 tsp) (by ELLERCADE)
    0.5 cup Red Onion Raw (1/4 cup, 40g or 1.4oz)
    0.5 serving Red Bell Pepper (one medium pepper)
    1.778 package (9 oz), yields Potatoes, frozen, french fried, par fried, cottage-cut, prepared, heated in oven, without salt
    3 tbsp Canola Oil
    4.5 tsp Aji Amarillo (yellow pepper paste) (by BARETREES130)
    2 serving 1/2 tsp. Cumin Powder (by ANEWAY)
    1 tsp Paprika
    1 tbsp Honey
    2 tbsp Soy Sauce
    2 tbsp Distilled White Vinegar (by FIBU69)
    1.667 serving Indian, Aromatic Basmati Rice, aprox 3/4 cup

Directions


- 1 tomato (diced)
- 1 pound of whitefish, cut into strips
- 2 garlic cloves, finely diced OR 2 teaspoons of minced garlic
- 1/2 red onion, sliced
- 1/2 red bell pepper, cut into strips
- 2 cups steak-cut French fries
- Salt and black pepper to taste
- 3 tablespoons vegetable oil
- 1 1/2 tablespoon aji amarillo paste (or chopped aji amarillo)
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1 tablespoon honey
- 2 tablespoons soy sauce
- 2 tablespoons vinegar
- 1 1/4 cup cooked rice


1. Put the fish strips in a Ziploc bag with the soy sauce, paprika, honey, cumin, and 1 tablespoon of aji amarillo paste. Mix well then leave in the refrigerator for at least 2 hours to marinate.
2. Fry the French fries and season with salt and black pepper as desired.
3. In a skillet or wok on medium heat, add the vegetable oil. Then, add the marinated fish strips and brown on both sides.
4. Add the remaining marinade and then remove the fish once it is finished cooking all the way through onto a plate.
5. Add the garlic and onions into the skillet or wok and sauté them until soft.
6. Add the diced tomato and sliced red pepper into the skillet or wok along with 1/2 tablespoon of aji amarillo paste.
7. When everything has started to brown, add back in the fish until it is immersed in the sauce.
8. Serve the fish and vegetables with the fries and rice.

Serving Size: makes 2 big servings

Number of Servings: 2

Recipe submitted by SparkPeople user PRANTIKB.

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  • this is a good recipe - 3/30/20

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