Peruvian-style Kokotxas with Aji Amarillo Sauce

Ingredients

In the original Spanish cuisine, Kokotxas are typically prepared in a garlic and olive oil sauce. However, in this Peruvian adaptation, the Kokotxas are marinated in aji amarillo sauce, which adds a distinct Peruvian flavor profile and a spicy kick to the dish. We alse have the original recipe for Kokotxas, so you can check it out.

• 500g (1.1 lb) Kokotxas (hake or cod cheeks) 500g (1.1 lb) Kokotxas (hake or cod cheeks)
• 4 tablespoons aji amarillo paste 4 tablespoons aji amarillo paste
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 garlic cloves, minced 3 garlic cloves, minced
• 1 cup fish or vegetable broth 1 cup fish or vegetable broth
• 1 tablespoon lime juice 1 tablespoon lime juice
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 12g, 2g
• Carbohydrates (total, sugars): 5g, 2g
• Protein: 30g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   In a bowl, combine the Kokotxas with the aji amarillo paste. Allow them to marinate for at least 30 minutes.
2. 2.
   Heat the vegetable oil in a large skillet over medium heat. Add the chopped onion and minced garlic, and sauté until softened.
3. 3.
   Add the marinated Kokotxas to the skillet and cook for 2-3 minutes on each side, until they are lightly browned.
4. 4.
   Pour in the fish or vegetable broth and lime juice. Season with salt and pepper to taste.
5. 5.
   Reduce the heat to low, cover the skillet, and simmer for 10-15 minutes, or until the Kokotxas are cooked through and tender.
6. 6.
   Serve the Peruvian-style Kokotxas hot, garnished with fresh cilantro.

Treat your ingredients with care...

• Aji Amarillo Paste — Aji amarillo paste can be found in Latin American grocery stores or online. If you can't find it, you can substitute with a mix of yellow bell pepper and a spicy chili pepper, such as habanero or serrano, to achieve a similar flavor.

Tips & Tricks

• To enhance the flavor, you can add a splash of pisco (Peruvian brandy) to the aji amarillo marinade.
• Serve the Kokotxas with steamed white rice or quinoa to soak up the delicious sauce.
• Adjust the spiciness of the dish by adding more or less aji amarillo paste according to your preference.
• For an extra burst of freshness, squeeze some additional lime juice over the cooked Kokotxas before serving.
• If Kokotxas are not available, you can substitute with other firm white fish cheeks, such as halibut or grouper.

Serving advice

Serve the Peruvian-style Kokotxas as a main course, accompanied by steamed white rice or quinoa. Garnish with fresh cilantro for added freshness and visual appeal.

Presentation advice

Arrange the Kokotxas on a serving platter, drizzle the aji amarillo sauce over them, and sprinkle with fresh cilantro. Serve with a side of steamed rice or quinoa to complete the presentation.