Peruvian-style Arroz con Lisa

Ingredients

In the Peruvian adaptation of Arroz de Lisa, the dish incorporates Peruvian spices such as aji amarillo and cumin, which add a distinct flavor profile. Additionally, the Peruvian version often includes aji amarillo paste in the rice, giving it a vibrant yellow color and a subtle spiciness. The dish is also typically served with salsa criolla, a tangy onion and tomato relish, which adds a refreshing element to the meal. We alse have the original recipe for Arroz de lisa, so you can check it out.

• 500g (1.1 lb) lisa fish fillets 500g (1.1 lb) lisa fish fillets
• 2 tablespoons aji amarillo paste 2 tablespoons aji amarillo paste
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 3 cloves garlic, minced 3 cloves garlic, minced
• Salt and pepper to taste Salt and pepper to taste
• 2 cups (400g) long-grain rice 2 cups (400g) long-grain rice
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 4 cups (950ml) fish or vegetable broth 4 cups (950ml) fish or vegetable broth
• Salsa criolla, for serving (optional) Salsa criolla, for serving (optional)

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 6g, 1g
• Carbohydrates (total, sugars): 60g, 2g
• Protein: 22g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a bowl, combine the aji amarillo paste, ground cumin, minced garlic, salt, and pepper. Rub the mixture onto the lisa fish fillets, ensuring they are evenly coated. Let the fish marinate for at least 30 minutes.
2. 2.
   In a large skillet, heat the vegetable oil over medium heat. Add the marinated fish fillets and cook for 3-4 minutes on each side, or until crispy and cooked through. Remove the fish from the skillet and set aside.
3. 3.
   In the same skillet, add the chopped onion and minced garlic. Sauté until the onion is translucent and fragrant.
4. 4.
   Add the rice to the skillet and stir to coat it with the onion and garlic mixture. Cook for 2-3 minutes, until the rice is slightly toasted.
5. 5.
   Pour in the fish or vegetable broth and bring to a boil. Reduce the heat to low, cover the skillet, and simmer for 15-20 minutes, or until the rice is cooked and the liquid is absorbed.
6. 6.
   Once the rice is cooked, fluff it with a fork and gently fold in the cooked lisa fish fillets.
7. 7.
   Serve the Peruvian-style Arroz con Lisa hot, accompanied by salsa criolla if desired.

Treat your ingredients with care...

• Lisa fish — Make sure to marinate the fish for at least 30 minutes to allow the flavors to penetrate. Be careful not to overcook the fish during the pan-frying process to maintain its tenderness.

Tips & Tricks

• If you can't find lisa fish, you can substitute it with any firm white fish such as cod or haddock.
• For an extra kick of heat, add a finely chopped aji amarillo pepper to the rice while sautéing the onion and garlic.
• To enhance the flavor of the dish, cook the rice in fish or vegetable broth instead of water.
• Serve the Arroz con Lisa with a squeeze of fresh lime juice for a burst of citrusy flavor.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to develop and intensify over time.

Serving advice

Serve the Peruvian-style Arroz con Lisa as a main course, accompanied by a side of salsa criolla. Garnish with fresh cilantro leaves for added freshness and color.

Presentation advice

For an appealing presentation, place a crispy lisa fish fillet on top of a mound of vibrant yellow rice. Drizzle some salsa criolla around the plate and garnish with a sprig of cilantro. The colorful and aromatic dish will be a feast for the eyes.