Chifa-style Spicy Braised Fish (Agujjim)

Ingredients

In this Chifa-style adaptation of Agujjim, we incorporate Peruvian-Chinese flavors to create a unique fusion dish. The original Korean recipe is traditionally made with Korean chili paste (gochujang), soy sauce, and Korean spices. However, in this Chifa version, we introduce Peruvian ingredients such as aji amarillo and cilantro to infuse the dish with the vibrant flavors of Chifa cuisine. We alse have the original recipe for Agujjim, so you can check it out.

• 500g (1.1 lb) white fish fillets, such as cod or haddock 500g (1.1 lb) white fish fillets, such as cod or haddock
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, thinly sliced 1 onion, thinly sliced
• 3 cloves garlic, minced 3 cloves garlic, minced
• 1 tablespoon grated ginger 1 tablespoon grated ginger
• 2 tablespoons gochujang (Korean chili paste) 2 tablespoons gochujang (Korean chili paste)
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1 tablespoon aji amarillo paste 1 tablespoon aji amarillo paste
• 1 tablespoon tomato paste 1 tablespoon tomato paste
• 1 tablespoon rice vinegar 1 tablespoon rice vinegar
• 1 tablespoon sugar 1 tablespoon sugar
• 1 cup fish or vegetable broth 1 cup fish or vegetable broth
• 1 red bell pepper, thinly sliced 1 red bell pepper, thinly sliced
• 1 green bell pepper, thinly sliced 1 green bell pepper, thinly sliced
• 1 carrot, julienned 1 carrot, julienned
• 1/4 cup chopped cilantro 1/4 cup chopped cilantro
• Salt and pepper, to taste Salt and pepper, to taste

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 10g, 2g
• Carbohydrates (total, sugars): 10g, 4g
• Protein: 30g
• Fiber: 2g
• Salt: 2g

Preparation

1. 1.
   Heat the vegetable oil in a large pan or wok over medium heat.
2. 2.
   Add the sliced onion, minced garlic, and grated ginger. Sauté until the onion becomes translucent and fragrant.
3. 3.
   In a small bowl, mix together the gochujang, soy sauce, aji amarillo paste, tomato paste, rice vinegar, and sugar to make the sauce.
4. 4.
   Add the sauce to the pan and stir well to combine with the onions, garlic, and ginger.
5. 5.
   Pour in the fish or vegetable broth and bring to a simmer.
6. 6.
   Gently place the fish fillets into the simmering sauce. Cover the pan and let it cook for about 5 minutes.
7. 7.
   Add the sliced bell peppers and julienned carrot to the pan. Stir gently to incorporate the vegetables into the sauce.
8. 8.
   Continue to simmer for another 5-7 minutes, or until the fish is cooked through and the vegetables are tender.
9. 9.
   Season with salt and pepper to taste.
10. 10.
    Sprinkle chopped cilantro over the dish before serving.

Treat your ingredients with care...

• Fish — Choose fresh white fish fillets like cod or haddock for the best results. Make sure to remove any bones before cooking.
• Aji amarillo paste — Aji amarillo is a Peruvian yellow chili pepper. If you can't find the paste, you can substitute it with a mix of yellow bell pepper and a small amount of habanero pepper for a similar flavor profile.

Tips & Tricks

• For a spicier version, add more gochujang or aji amarillo paste according to your preference.
• Serve the Chifa-style Spicy Braised Fish with steamed rice or quinoa to balance the flavors and soak up the delicious sauce.
• Garnish with additional cilantro and a squeeze of lime juice for a fresh and vibrant touch.
• If you prefer a thicker sauce, mix 1 tablespoon of cornstarch with 2 tablespoons of water and add it to the pan during the last few minutes of cooking.
• Experiment with different types of fish to find your favorite flavor combination.

Serving advice

Serve the Chifa-style Spicy Braised Fish hot, directly from the pan. It pairs well with steamed rice or quinoa. Garnish with fresh cilantro and a squeeze of lime juice for an extra burst of flavor.

Presentation advice

Arrange the fish fillets on a serving platter and spoon the colorful vegetables and sauce over the top. Sprinkle with chopped cilantro for an appealing presentation. Serve with a side of steamed rice or quinoa.