Chifa-style Arroz de Safio

Ingredients

In this Chifa-style adaptation, we incorporate the bold flavors and aromatic spices of Peruvian Chifa cuisine into the traditional Portuguese Arroz de Safio. The addition of soy sauce, ginger, and garlic to marinate the sea bass fillets infuses the dish with a delightful umami element. The use of colorful vegetables, such as bell peppers, peas, and carrots, adds vibrancy and nutrition to the rice. The final touch of cilantro and green onions brings a fresh and herbaceous note to the dish. We alse have the original recipe for Arroz de safio, so you can check it out.

• 500g (1.1 lb) sea bass fillets, cut into chunks 500g (1.1 lb) sea bass fillets, cut into chunks
• 3 tablespoons soy sauce 3 tablespoons soy sauce
• 1 tablespoon ginger, grated 1 tablespoon ginger, grated
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 1 red bell pepper, diced 1 red bell pepper, diced
• 1 green bell pepper, diced 1 green bell pepper, diced
• 1 carrot, diced 1 carrot, diced
• 1 cup (200g) frozen peas 1 cup (200g) frozen peas
• 3 cups (600g) cooked rice 3 cups (600g) cooked rice
• 2 tablespoons cilantro, chopped 2 tablespoons cilantro, chopped
• 2 green onions, sliced 2 green onions, sliced
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 45g, 5g
• Protein: 25g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   In a bowl, combine the soy sauce, grated ginger, and minced garlic. Add the sea bass fillets and marinate for 30 minutes.
2. 2.
   Heat the vegetable oil in a large skillet or wok over medium heat. Add the chopped onion and sauté until translucent.
3. 3.
   Add the marinated sea bass fillets to the skillet and cook until they are lightly browned on all sides. Remove the fillets from the skillet and set aside.
4. 4.
   In the same skillet, add the diced bell peppers, carrot, and frozen peas. Sauté for a few minutes until the vegetables are slightly tender.
5. 5.
   Add the cooked rice to the skillet and stir well to combine with the vegetables.
6. 6.
   Return the sea bass fillets to the skillet and gently mix them with the rice and vegetables.
7. 7.
   Season with salt and pepper to taste. Cook for an additional 5 minutes, allowing the flavors to meld together.
8. 8.
   Remove from heat and garnish with chopped cilantro and sliced green onions.
9. 9.
   Serve hot and enjoy the fusion of Portuguese and Chifa flavors!

Treat your ingredients with care...

• Sea bass fillets — Ensure the fillets are fresh and of high quality for the best flavor and texture.
• Soy sauce — Opt for a low-sodium soy sauce if you prefer a less salty taste.
• Ginger — Use fresh ginger for its vibrant flavor. Peel the ginger before grating.
• Garlic — Mince the garlic finely to evenly distribute its flavor throughout the dish.
• Cilantro — Rinse the cilantro thoroughly and chop it just before garnishing to preserve its freshness.

Tips & Tricks

• For a spicier kick, add a dash of Peruvian aji amarillo paste to the marinade.
• If sea bass is not available, you can substitute it with other firm white fish like cod or haddock.
• To make it a heartier meal, add cooked shrimp or scallops along with the sea bass.
• For a vegetarian version, replace the sea bass with tofu and use vegetable broth instead of soy sauce.
• Leftovers can be refrigerated and enjoyed the next day. Reheat gently in a skillet with a splash of water to prevent drying.

Serving advice

Serve the Chifa-style Arroz de Safio as a main course, accompanied by a fresh green salad or steamed vegetables. It pairs well with a squeeze of lime juice for an extra burst of citrus flavor.

Presentation advice

Garnish the dish with additional cilantro leaves and sliced green onions to enhance its visual appeal. Serve it in a vibrant Peruvian-inspired ceramic bowl to showcase the fusion of cultures.