POACHED FISH CREOLE STYLE

In the language of ancient Perú yanuq meant hearth, home...

POACHED FISH CREOLE STYLE

Ingredients :

6 fish fillets (5 ½ - 7 oz / 150 – 200 g each), clean, with no bones

½ cup vegetable oil

1 large onion, peeled and thinly sliced

2 teaspoons minced garlic

1 teaspoon fresh ginger, minced

1 fresh yellow ají paste(chili, optional)

1 tablespoon fresh parsley, chopped

1 tablespoon fresh cilantro, chopped

¼ cup dry white wine

1 – 2 tomatoes, peeled and cut in slices

Juice of 1 lemon

Salt

Pepper

Preparation:

Heat oil in a skillet and add onion, garlic and ginger. Cook until tender but not browned. Add ají (chilli), lemon juice and white wine. Cook 4 minutes to evaporate alcohol. Season with salt and pepper. Add tomatoes and place fish fillets on top. Lower heat and cover skillet. Cook over low heat until fish is tender. Time for cooking fish varies with type and thickness of fish fillet.
Serve with cooked white rice and sliced boiled potatoes

How to fillet, skin and debone fish

6 servings