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Peru · Blue Runner

Peruvian Jack Sudado

Sudado de Jurel

Sudado means “sweated,” and on the north coast of Peru it’s the everyday way to cook fish: steamed in its own juices on a bed of onion, tomato and ají amarillo, with a splash of chicha de jora.

  • Prep 20 min
  • Cook 25 min
  • Serves 4
  • Level Easy
Photo: tacowitte · CC BY 2.0
Served with: Peruvian Garlic Rice with Corn ↓En Español

Ingredients

Tap each item as you gather it.

For the fish

For the sudado

Method

Step by step, the way it is done on the island.

  1. Season the fish. Rub the fish with the salt, pepper and cumin and set aside.
  2. Make the aderezo. In a wide pan with a lid, heat the oil and fry the garlic, ají amarillo paste and ají panca 3–4 minutes over medium heat until fragrant and the oil turns orange.
  3. Layer. Spread half the onion and tomato strips over the aderezo. Lay the fish on top and cover with the rest of the onion, tomato and chili strips.
  4. Sweat it. Pour in the chicha and stock, cover tightly and cook over medium-low heat 10–12 minutes until the fish flakes and the onions are just tender.
  5. Serve. Squeeze the lime over, scatter the cilantro and serve in bowls with plenty of broth, with arroz con choclo and boiled yuca.

On the side

The side dish that belongs with it, full recipe included.

Peru

Peruvian Garlic Rice with Corn

Arroz con Choclo

Fluffy garlic rice studded with sweet corn kernels. In Peru it is the everyday partner for fried fish, sudados and chicharrón de pescado.

  • Prep 5 min
  • Cook 25 min
  • Serves 4–6
  • Level Easy

You need

  • 2 tbsp vegetable oil
  • 4 garlic cloves, minced
  • 2 cups long-grain rice, rinsed
  • 1 cup corn kernels (Peruvian choclo or sweet corn)
  • 3 cups water
  • 1½ tsp salt

How to make it

  1. Fry the garlic. Heat the oil in a pot over medium heat and cook the garlic 1 minute until fragrant, not brown.
  2. Add rice and corn. Stir in the rice and corn and toast 2 minutes. Add the water and salt and bring to a boil.
  3. Steam. Cover, turn to the lowest heat and cook 18–20 minutes. Rest 5 minutes off the heat, then fluff with a fork.

Photo: bochalla · CC BY-SA 2.0

More ways to cook Blue Runner

Same fish, a different corner of the sea.

Naguabo, Puerto RicoCrispy Fried Blue Runner, Fishing-Village Style
Lisbon, PortugalLisbon-Style Fried Jacks
Huelva, Andalusia, SpainAndalusian Paprika Escabeche