Two ingredients make this hard to duplicate in most of North America, Europe, or Asia. Maybe some locations can find the aji dulce, a mild, smoky sweet pepper, but the guisador is difficult to find outside of the tropics. The best you can hope for is a pinch of saffron.
3 pounds boneless fish
3 red onions, chopped in medium pieces
3 or 4 cloves of garlic, crushed and diced
A lot of sliced ginger, 1½ ounces, slivered
4 tomatoes, chunked in large pieces
5 aji dulce peppers, sliced in strips
½ bell pepper, sliced in strips
1 tablespoon of palm oil
Salt, pepper, and guisador to taste
Cut the fish in small pieces, salt 30 minutes before cooking, set aside.
Heat palm oil in a pan. When hot add the garlic, onion, a little pepper, and the guisador. Stir until guisador releases it’s yellow color.
Stir in sweet peppers, tomatoes, pepper, and ginger. Stir all ingredients for two minutes then add the pieces of fish, stirring and covering with the vegetables. When covered with vegetables, do not stir, put the lid on, let steam for 3 minutes.
Add 2½ cups of water, put the lid back on, bring to a boil then simmer for 18 minutes. At the last, stir in the cilantro and it is ready. Serve with herbed rice, boiled yuca, and cocona sauce (our next recipe).
We serve this on the first day of our cruises to make a good impression. At least it makes a good impression on me.
Dawn on the Amazon Recipes of Peru Cookbook, Sudado de Pescado.