Pescado a lo Macho with Rice

Ingredients

Quantities are for one portion.

• 1 tbspaji panca paste
• 70 gdry white rice
• salt and pepper to taste
• 150 gwhite fish fillet (cod or haddock)
• 1red onion, chopped
• 1 tbspvegetable oil
• 50 gmixed seafood (squid rings, mussels)
• 1 tbspaji amarillo paste
• 30 mlevaporated milk

Method

1. Rinse the white rice and steam it until fluffy in a rice cooker.
2. Heat the vegetable oil in a wide pan. Season the white fish fillet and sear it on both sides until cooked through. Remove to a warm plate.
3. In the same pan, sauté the chopped red onion until soft.
4. Stir in the aji amarillo paste and aji panca paste, cooking until fragrant.
5. Pour in a splash of water or fish stock and bring to a simmer to create a sauce base.
6. Add the mixed seafood to the sauce. Cook for a few minutes until the squid is opaque and the mussels are heated through.
7. Turn off the heat and stir in the evaporated milk to make the spicy sauce creamy. Pour the rich seafood sauce over the fish fillet and serve with rice.