PESCADO A LA CHORRILLANA / Fish Fillet Chorrillos Style
6 fish fillets
˝ cup vegetable oil
2 medium size onions, cut in thick slices
2 garlic cloves, finely chopped
2 tomatoes, peeled, seeded and cut in medium size pieces
Ají amarillo fresco / fresh yellow aji (chili)
, blended, to taste
ají amarillo fresco / fresh yellow aji (chili)
, seeded and deveined,
1 tablespoon cilantro, chopped
Season fish fillets and dredge in flour. Heat oil in skillet and fry until golden. Remove from skillet and place over paper towel to absob fat. Cover and set aside.
Heat oil and sauté onion and garlic. Cook until onion is tender and transparent. Add blended ají, jí strips, tomato, cilantro and season to taste.
Place fish fillets over onions and cook for 5 minutes over low heat. Sprinkle lemon juice.
Serve together with cooked potatoes and white rice.
How to fillet, skin and debone fish