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Chorillana fish with rice, sautéed vegetables, yucca and sweet potato

ingredients

servings

12

Blue fish

3000 grams

Type 2 wheat flour

500 grams

Olive oil

1 liter

Red spring onions

1000 grams

Aji amarillo, sauce

50 grams

Chili pepper

250 grams

Red tomatoes

2000 grams

Garlic

10 grams

Parsley

1 sprig

Lemons

200 grams

Remilled durum wheat flour

50 grams

Habanero pepper

10 grams

Rice

700 grams

Eggs

5 unit

Scallions

100 grams

Soy sauce

200 mL

Pumpkin

400 grams

Carrots

4 unit

Corn cob

500 grams

Yellow peppers

1 unit

Cassava, tapioca

1 unit

American sweet potatoes

200 grams

second courses from Chile

Chorillana fish with rice, sautéed vegetables, yucca and sweet potato

Chorillana fish with rice, sautéed vegetables, yucca and sweet potato

with gluten with eggs with fish source of B vitamins high in iron source of C vitamins high in potassium high in magnesium

ready in

2 hours

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Spanish with google translate

Chorillana fish with rice, sautéed vegetables, yucca and sweet potato

Typical Peruvian recipe.

Chorillana fish with rice, sautéed vegetables, yucca and sweet potato step 1

step 1

Fish: clean, wash and serve fresh fish fillet. Flour and season the fish fillets, fry in a little hot oil to the draft.

Chorillana fish with rice, sautéed vegetables, yucca and sweet potato step 2

step 2

Sauté the chopped onion in thick feather, along with chopped garlic. Add yellow chili cut into thin julienne, the tomato cut into hulls without skin or seeds and give cooking.

Chorillana fish with rice, sautéed vegetables, yucca and sweet potato step 3

step 3

Add yellow chili paste and chili pepper. Add fish bottom, some cornstarch and drops of lemon juice or vinegar. Spice up.

Chorillana fish with rice, sautéed vegetables, yucca and sweet potato step 4

step 4

When serving add finely chopped parsley. Serve sauce on the fish.

Chorillana fish with rice, sautéed vegetables, yucca and sweet potato step 5

step 5

Rice chaufa: Wash rice well, put in a pot. Add 1 lt of boiling water and cook until cooked.

Chorillana fish with rice, sautéed vegetables, yucca and sweet potato step 6

step 6

Whisk the eggs, put them in a frying pan to cook until they are completely set, remove them, put on a board and cut into pieces. Cut the chives in rondell, reserve.

Chorillana fish with rice, sautéed vegetables, yucca and sweet potato step 7

step 7

Put cooked rice, chopped egg and add soy in a hot pan. Mix. Add diced onions in rondell. Cook at high t ° and serve. Rectify condiments.

Chorillana fish with rice, sautéed vegetables, yucca and sweet potato step 8

step 8

Garniture: sauteed paprika, Italian pumpkin and carrot cut into julienne. Add the blanched and seasoned corn.

Chorillana fish with rice, sautéed vegetables, yucca and sweet potato step 9

step 9

Decorate: cut cassava (tapioca) and sweet potato (sweet potato) in thin slices, fry at 150 ° C and put on the preparation. Fry a few leaves of rice and put on the preparation.

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