Sabor Eats

Sabor for the kitchen & tea for the soul.
Sabor Eats is an experimental food blog created by Erica and Wasc, two students who love food, culture, and travelling.

Peruvian Steamed Flounder (Pescado Sudado)

For the past year I’ve been craving South American dishes like crazy. So today I made some Puscado Sudado, which is Peruvian style steamed fish.


    I topped one fillet with the chili pepper, and one with shredded coconut just to have a nice mix of fillets. The dish is really good, yet light on the tummy! I served my pescado sudado with piña-papaya con leche boba smoothie (“Boba?” you say. Yes. Boba. I love boba. So there. Hehe. I’ll post that recipe later.

    Buen provecho :)

    I apologize for the yellow washed pictures. I don’t have much lighting in my apartment at night. :(

    -Erica

    Peruvian Steamed Flounder (Pescado Sudado)

    Ingredients:

    • 2 pieces of flounder
    • 1.5 tbsp olive oil (or corn oil)
    • 1 roma tomato (sliced. Reserve 4 slices for garnish)
    • 1/3 cup of onion (sliced)
    • 2 cloves garlic (roughly minced)
    • 1/4 tspn grated ginger
    • 1/2 cup chopped broccoli
    • 1/4 of a lemon (reserve 2 thin wedges for garnish)
    • 1/4 sliced avocado (4-5 slices)
    • 1 sliced small red chili pepper (sliced in half)
    • 1/2 tbsp smoked paprika
    • 1/2 cup of white wine
    • Salt & pepper to taste
    • White rice
    • Optional: shredded coconut



    Recipe:

    1. Defrost flounder if necessary (for quick defrost, put flounder in a Ziplock bag, squeeze air completely out of bag, zip, and place under running quasi-cool water).
    2. Cook white rice in rice cooker.
    3. Heat oil to medium-low in skillet. I’ve seen recipes use corn oil, but since I do not have corn oil, I used olive oil.
    4. Add garlic to the skillet. Let cook for about 20 seconds, then add onions. Cook for 30 seconds, then add all but 4 slices of the tomatoes. Season with salt, and paprika. Cook for about 1 minute.
    5. Add flounder fillets on top of vegetable mix.
    6. Add grated ginger, pepper, and sliced chili pepper over of fillets. If you like lemons, squeeze lemon (except for the 2 reserved wedges) over the flounder.
    7. Season top of fish wish salt (optional. I used about 1/2 a teaspoon of salt over the fillets)
    8. Cover skillet and steam for about 7-9 minutes or until flounder is cooked. You don’t want to overcook the flounder though, so keep a watch on it). 
    9.  Arrange leftover sliced tomatoes, sliced avocado, and lemon on plate. Very lightly salt tomatoes. Add rice. *NOTE: I added a pinch of shredded coconut for taste
    10. Once fish is cooked, transfer flounder and steamed veggies on to the plate.*NOTE: I still had quite a bit of white wine sauce left in the pan (I substituted white wine for white cooking wine), so do NOT transfer all of the sauce on to the plate.
    11. Keep sauce over heat, add broccoli. Steam broccoli for 4-5 minutes or until steamed to a nice, vibrant green color. Plate the broccoli after cooking. If you still have sauce left over, you can drizzle some of it over the rice.
    1. saboreats posted this