Entree: Peru – Arequipa – Malaya Dorada (Whole golden pan-fried or roasted sea bream marinated with Peruvian aji amarillo and garlic, served with salsa criolla)

Serving Size: 4

Approximate Time

Prep 10 min

Cook 18 min

Additional 20 min

Total 48 min

Ingredients

- 2 whole gilthead sea bream (dorada), cleaned and gutted, approx. 10–12 oz (280–340 g) each
- 3 tbsp (45 ml) aji amarillo paste (or blended aji amarillo peppers)
- 3 garlic cloves, minced
- 2 tbsp (30 ml) vegetable oil, plus extra for frying
- 1 tsp (2 g) ground cumin
- 1 tsp (6 g) fine sea salt, or to taste
- 1/2 tsp (1 g) black pepper
- 2 tbsp (30 ml) fresh lime juice
- 1/4 cup (60 ml) beer or water (to thin marinade, optional)
- For salsa criolla:
  - 1 medium red onion, thinly sliced
  - 2 tbsp (30 ml) fresh lime juice
  - 1 small aji amarillo or aji limo, thinly sliced (or 1/2 tsp aji paste)
  - 2 tbsp (8 g) chopped cilantro
  - 1/2 tsp (3 g) salt
- To serve:
  - Boiled or roasted potatoes, cooked rice, or corn kernels as preferred

Instructions

1. Rinse and pat the dorada dry. Make three shallow diagonal slashes on each side of the fish to help the marinade penetrate.
2. In a bowl, combine aji amarillo paste, minced garlic, vegetable oil, cumin, salt, pepper, lime juice, and beer or water if using. Rub the marinade all over the fish and into the slashes. Let marinate 20–30 minutes in the refrigerator.
3. Meanwhile make the salsa criolla: toss sliced red onion, lime juice, sliced chili, chopped cilantro, and salt in a bowl. Let sit to mellow while the fish cooks.
4. Heat a large skillet over medium-high heat and add a thin film of oil. When hot, add the fish and cook 4–6 minutes per side (depending on thickness) until skin is crisp and flesh flakes easily, or roast at 425°F (220°C) for 12–18 minutes until cooked through and golden.
5. Transfer the cooked fish to a platter, spoon some salsa criolla over or alongside, and serve immediately with boiled potatoes, rice, or corn.