Pescado Sudado with Beer Recipe

Pescado Sudado with Beer Recipe

From: Peru

By: Manuel Patino

Peruvian cuisine is known for its vibrant and diverse flavors. Sudado de bagre is just one example of the delicious and hearty dishes that are a part of Peruvian culture.

The recipe begins by marinating the catfish in a mixture of beer and spices, which helps to infuse the fish with flavor and tenderize it. Next, the vegetables are sautéed in a pan until they are soft and fragrant, and the marinated catfish is added to the pan and cooked until it is flaky and tender.

Manuel suggests adding canchas, or fried corn nuts, at the end for a delightful crunch! This dish is a great way to experience the rich cuisine of Peru.

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  • Prep Time

    Less than 30 min

  • Cook Time

    Less than 30 min

  • Serves

    5

  • Meal Type

    Main Dish

  • Dietary Stuff

    Contains Fish

  • Difficulty

    Easy - Common Ingredients & Basic Skills

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How to Prepare Sudado de Bagre with Beer

Ingredients:

6-7 big and even thick slices of fresh fish. (For this recipe, I use sea catfish. You can use an entire medium-sized fish like tilapia or red snapper as well.)
10-14 oz of light beer at room temperature (I've used Heineken)
3-4 tbsp of olive oil
1 lb yucca (peeled)
1 ½ onions
2 to 3 paprikas
Juice of 2 to 3 fresh lemons or limes
1 garlic bulb
4 carrots
Dried oregano leaves (to taste)
Marine salt (to taste)
3 1/4 cup water
Sweet or spicy chilies (to taste- any local variety should work)
Fresh coriander (to taste)
Garlic powder (to taste)
2-3 spoons of paprika or chili powder
Black pepper powder (to taste)

Instructions:

Marinate the fish in lemon juice, salt, black pepper, paprika powder, garlic powder, dried oregano, and a bit of coriander.
Peel and boil the yuccas in water.
While yuccas are boiling and fish is marinating, cut the solid ingredients into slices: paprika, chilis, carrots, onions, garlic, and coriander.
After cutting, the fish should have been marinating for at least 5-10 minutes, so you are ready to proceed with cooking. Try to follow the steps in the order below (let the yuccas keep boiling separately).
Heat olive oil in a cooking pot at medium to high heat. Add onion and garlic slices. Season and fry them for a couple minutes.
Add the marinated and seasoned fish slices to the pot. Let them fry for 2-3 minutes.
Pour in the beers. Let the mix cook for about 3 minutes.
Add the rest of the sliced solid ingredients. You can add the boiled yuccas now or later.
Let the whole mix cook together for about 5 minutes. Feel free to move the fish slices or flip them if you can do so without shredding them. You should wait until the beer loses part of it’s sour taste and smell.
Taste your Sudado to see if you should season it more.
If you didn’t add the boiled yuccas before, add them now. The yuccas will absorb the delicious flavor.

How to Serve Sudado de Bagre with Beer

Manual says, "Serve it including some of the soup broth. Some people like to introduce either some rice (cooked apart) or toasted corn grains (usual in Peru). I use to accompany it with local blackberry juice as a beverage."

Tips for Making this Pescado Sudado with Beer Recipe

Part of the magic of this dish is maintaining the balance between the sour taste from the beer and the sweetness from the vegetables. Consider always using sweet vegetables and tubers like carrots, paprika, or sweet potatoes. (Yuccas are also replaceable.)

The Peruvian version (and also most popular) includes their local drink "chicha de jora" (a kind of ferment from maize) instead of beer. Nevertheless, the excellent result obtained with beer is tasty even if you don’t have chicha. I strongly recommend using light/yellow beers instead of darker or sour beers.

The order in which the ingredients are poured into the cooking pot is important. It allows a gradual absorption of the flavors for all its components, focusing first on the fish.

The intended amount of liquid for this meal is as I learned it. It’s halfway between a soup and a stewed fish. The yuccas are boiled apart at the beginning to give them time to soften.

If you use the Sudado's juice for this, you may risk your plate to run dry or lose the beer's flavor. Using too much beer could make the meal not just more expensive, but also risk the flavor's balance.

Be careful when serving this dish to children. It contains alcohol!

What Fish do They Eat in Peru?

The most common types of fish eaten in Peru are corvina, anchoveta, tilapia, catfish, trout, sea bass, hake, and sardines.

Peru is a country with a long coastline and a rich fishing tradition, so there are many types of fish that are popular in Peruvian cuisine.

What are 3 Popular Foods in Peru?

Three popular foods in Peru include ceviche, lomo saltado, and aji de gallina.

Other popular foods in Peru include pollo a la brasa (rotisserie chicken), causa rellena (potato casserole), and arroz con pollo (chicken and rice). These dishes are enjoyed by many people in Peru and are often served at family gatherings and special occasions.

What is Peru's Most Famous dish?

Ceviche is perhaps the most famous dish from Peru.

It is a dish made with raw fish that is marinated in citrus juice and spices, and it is typically served with diced onions, peppers, and corn. Ceviche is a popular appetizer or main dish in Peru and is often eaten as a refreshing snack on hot days.

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