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Season trout fillets with salt, pepper and lime juice. Dredge in flour on both sides.
Heat oil in a skillet and fry fillets until cooked and golden. Remove from skillet and keep warm.
Heat oil in a skillet and add onions, fresh yellow aji and cook until onion starts to brown. Add garlic, sun dried red aji paste, bay leaves and oregano. Cook stirring until tender.
Add sugar, vinegar and stock and bring to a boil. Cook until onions are crystal clear. Correct seasoning.
Place fish on a platter and cover with onion sauce. Garnish with fresh cheese, boiled egg and boiled potatoes.
Typical dish from Huancayo, in the Andes
How to fillet, skin and debone fish |
