Marine freshness defined by the vibrant acidity of chicha de jora and the aroma of yellow chili. It is the soul of our coast, a dish that reconnects you with the sea and comforts the spirit. Juicy, tender, and with that Creole flavor that invites you to soak up every drop.
Turn what you find into an experience you can actually bring to your kitchen.
Pat the fish dry and season it with part of the salt, part of the pepper, and a few drops of lime. Cut the onion, tomato, bell pepper, and yellow chili into thick strips; sudado needs vegetables you can feel, not vegetables that disappear.
Heat the vegetable oil in a wide pan and cook half of the onion for 3 minutes, until glossy. Add the ground garlic and ají mirasol paste; cook for 2 more minutes, until the chili smells sweet and loses its raw edge.
Add half of the tomato, half of the bell pepper, half of the yellow chili, and another part of the salt. Cook for 4 minutes, until the tomato releases its juices and the base looks brothy, red, and lively.
Pour in the chicha de jora and boil for 2 minutes so the acidity settles. Add the fish stock and stir gently; the base should have enough liquid to steam the fish, not be dry like a stir-fry.
Lay the fish over the sauce and cover it with the remaining onion, tomato, bell pepper, and yellow chili. Cover and cook for 8 to 10 minutes, until the fish is opaque, tender, and flakes easily.
Turn off the heat, add the cilantro, the remaining lime, and adjust with the remaining salt only if needed. Serve very hot, spooning plenty of sauce over the fish; do not stir too much or it will break apart.
