Patarashca with Quinoa and Aji Amarillo Sauce

Ingredients

• 4 fish fillets (tilapia or trout), about 6 oz (170g) each 4 fish fillets (tilapia or trout), about 6 oz (170g) each
• Juice of 2 limes Juice of 2 limes
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 2 tablespoons aji panca paste 2 tablespoons aji panca paste
• 4 large banana leaves, cleaned and softened 4 large banana leaves, cleaned and softened
• Salt and pepper, to taste Salt and pepper, to taste
• 1 cup (180g) quinoa 1 cup (180g) quinoa
• 2 cups (470ml) water 2 cups (470ml) water
• 1 bunch fresh cilantro, chopped 1 bunch fresh cilantro, chopped
• 2 tablespoons olive oil 2 tablespoons olive oil
• 2 tablespoons lime juice 2 tablespoons lime juice
• Salt, to taste Salt, to taste

Nutrition

• Calories: 380 kcal / 1590 KJ
• Fat: 12g (Saturated Fat: 2g)
• Carbohydrates: 35g (Sugars: 1g)
• Protein: 32g
• Fiber: 4g
• Salt: 0.8g

Preparation

1. 1.
   In a bowl, combine the lime juice, minced garlic, ground cumin, aji panca paste, salt, and pepper. Mix well.
2. 2.
   Place the fish fillets in the marinade, ensuring they are coated evenly. Let them marinate for at least 30 minutes in the refrigerator.
3. 3.
   Meanwhile, rinse the quinoa under cold water to remove any bitterness. In a saucepan, bring the water to a boil and add the quinoa. Reduce heat, cover, and simmer for 15-20 minutes until the quinoa is tender and the water is absorbed. Fluff with a fork and set aside.
4. 4.
   Preheat the grill to medium-high heat.
5. 5.
   Take each banana leaf and place a marinated fish fillet in the center. Fold the banana leaf over the fish, creating a parcel. Secure with toothpicks if needed.
6. 6.
   Grill the fish parcels for about 10-12 minutes, turning once, until the fish is cooked through and flakes easily with a fork.
7. 7.
   While the fish is grilling, prepare the Aji Amarillo sauce. In a blender, combine the chopped cilantro, olive oil, lime juice, aji amarillo paste, and salt. Blend until smooth.
8. 8.
   Once the fish is cooked, carefully unwrap the banana leaves and transfer the fish to serving plates.
9. 9.
   Serve the Patarashca with a side of quinoa and drizzle the Aji Amarillo sauce over the fish. Garnish with additional cilantro, if desired.

Treat your ingredients with care...

• Fish — Ensure the fish fillets are fresh and of high quality to achieve the best flavor and texture.
• Aji Panca Paste — If you can't find aji panca paste, you can substitute it with a combination of smoked paprika and a small amount of cayenne pepper for a similar smoky and spicy flavor.
• Banana Leaves — Soften the banana leaves by briefly passing them over an open flame or by dipping them in boiling water. This will make them more pliable and easier to wrap the fish.

Tips & Tricks

• If you don't have access to banana leaves, you can use parchment paper as a substitute for wrapping the fish parcels.
• Experiment with different types of fish, such as snapper or halibut, to vary the flavors and textures of the dish.
• For a smokier flavor, you can grill the fish directly on the grill grates without wrapping them in banana leaves.
• Adjust the spiciness of the Aji Amarillo sauce by adding more or less aji amarillo paste according to your preference.
• Serve the Patarashca with a side of Peruvian corn and roasted sweet potatoes for a complete Andean culinary experience.

Serving advice

Serve the Patarashca hot, straight from the grill, to fully enjoy the flavors and aromas. Accompany it with a generous portion of quinoa and a drizzle of the zesty Aji Amarillo sauce. Garnish with fresh cilantro for an added burst of freshness.

Presentation advice

Present the Patarashca by unwrapping the banana leaves at the table, allowing the enticing aroma to waft through the air. Arrange the grilled fish fillets on individual plates, placing a vibrant bed of quinoa alongside. Drizzle the Aji Amarillo sauce over the fish, and garnish with a sprig of cilantro for an appealing pop of color.