Pescado Sudado / Steamed Fish Fillets

I promised my sister-in-law to share with her this delicious dish I just prepared a couple of weeks ago, but I think it is better to share it with all the world!!! It was my first time cooking this dish but I have to say it was a lot better than the ones I have tried in different Peruvian restaurants around the Bay Area. Well, the secret for this is to follow the instructions of the recipe in "El Recetario de Nicolini = ¿Que cocinare hoy?", the basics for any good Peruvian food are in there, but it is only available in Spanish, so I will try to provide a correct translation.

Pescado Sudado / Steamed Fish Fillets

Ingredients

• 1/4 cup of oil
• 1 large onion, sliced
  
• 2 garlic cloves, chopped fine
• 1 teaspoon ginger, grated
  
• Aji Verde, grinded (to taste), it is optional (I didn't use it because it is hard to find)
• 10 sprigs fresh parsley, leaves only, chopped (~1 spoon)
  
• 1 spoon cilantro, chopped fine
• 1/4 cup dry white wine (I used 1/2 cup)
• Lemon juice
  
• 2 medium tomatoes, sliced (1 cup)
• 1 1/2 lbs flounder fillets or cod fish fillets or red snapper fillets or other white fish fillets (I used Tilapia)
  
• Salt and pepper (to taste)

Directions

1. Heat the oil in a large skillet over low heat. Add the onion, garlic, ginger and green aji, and stir-fry for 2 to 4 minutes.
2. Dust with the parsley and cilantro. I guess "dust" is the action verb for just throwing the ingredients on top.
3. Add the wine and the lemon, and cook for a few minutes to evaporate the alcohol.
4. Add salt and pepper.
5. Add the tomatoes and place on top the fish fillets, cover the skillet, and cook for 6 or 8 minutes over low heat. If you let it cook a bit longer then the fish fillets will turn apart when you try to serve them.
6. Serve with boiled potatoes and white rice, or the way my friends call it "Peruvian white garlic rice".

As I learned from my mom, who learned from her mom and so on and so on... you better have all the ingredients ready before starting to cook, I promised you it will make your experience of cooking a relaxing one... enjoy the smell of it.

I didn't take a picture of mine, but I found a picture online which looks similar to the way it should be but in this case comes with "yuca" instead of potatoes.

Buen provecho!