Peruvian-style Gindara Teriyaki

Ingredients

In this Peruvian adaptation of Gindara Teriyaki, we incorporate Peruvian ingredients and flavors to give the dish a unique twist. The traditional Japanese teriyaki sauce is enhanced with aji amarillo and aji panca, adding a touch of Peruvian heat and smokiness. The grilling technique remains the same, ensuring the fish retains its delicate texture. The result is a fusion dish that combines the best of Japanese and Peruvian cuisines. We alse have the original recipe for Gindara teriyaki, so you can check it out.

• 4 Gindara fish fillets (about 150g each) 4 Gindara fish fillets (about 150g each)
• 1/4 cup (60ml) soy sauce 1/4 cup (60ml) soy sauce
• 2 tablespoons (30ml) mirin 2 tablespoons (30ml) mirin
• 2 tablespoons (30ml) sake 2 tablespoons (30ml) sake
• 2 tablespoons (30ml) aji amarillo paste 2 tablespoons (30ml) aji amarillo paste
• 1 tablespoon (15ml) aji panca paste 1 tablespoon (15ml) aji panca paste
• 2 tablespoons (30ml) honey 2 tablespoons (30ml) honey
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 tablespoon (15ml) vegetable oil 1 tablespoon (15ml) vegetable oil
• 1 tablespoon (15ml) lime juice 1 tablespoon (15ml) lime juice
• 1 tablespoon (15ml) chopped cilantro, for garnish 1 tablespoon (15ml) chopped cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 10g, 2g
• Carbohydrates (total, sugars): 10g, 8g
• Protein: 30g
• Fiber: 1g
• Salt: 2g

Preparation

1. 1.
   In a bowl, whisk together soy sauce, mirin, sake, aji amarillo paste, aji panca paste, honey, minced garlic, vegetable oil, and lime juice.
2. 2.
   Place the Gindara fish fillets in a shallow dish and pour the marinade over them. Ensure the fillets are well coated. Let them marinate for at least 30 minutes, turning them once halfway through.
3. 3.
   Preheat the grill to medium-high heat.
4. 4.
   Remove the fish fillets from the marinade, reserving the marinade for later use.
5. 5.
   Grill the fish fillets for about 4-5 minutes per side, or until they are cooked through and have a slightly charred appearance.
6. 6.
   While grilling, brush the fish fillets with the reserved marinade occasionally to enhance the flavor.
7. 7.
   Once cooked, remove the fish from the grill and transfer to a serving platter.
8. 8.
   Garnish with chopped cilantro and serve hot.

Treat your ingredients with care...

• Gindara fish — Ensure the fish fillets are fresh and of high quality to achieve the best flavor and texture.
• Aji amarillo paste — Adjust the amount of aji amarillo paste according to your desired level of spiciness. Add more for a bolder flavor or reduce for a milder taste.

Tips & Tricks

• If you can't find Gindara fish, you can substitute it with any other white fish such as cod or halibut.
• For an extra burst of flavor, squeeze fresh lime juice over the grilled fish before serving.
• Serve the Peruvian-style Gindara Teriyaki with a side of Peruvian quinoa salad for a complete and nutritious meal.

Serving advice

Serve the Peruvian-style Gindara Teriyaki hot, garnished with chopped cilantro. Pair it with steamed white rice or Peruvian quinoa salad for a satisfying and balanced meal.

Presentation advice

Arrange the grilled Gindara fish fillets on a platter, drizzle some of the reserved marinade over them, and sprinkle with chopped cilantro. The vibrant colors of the dish will make it visually appealing.