Ingredients
Fish
- 4paiche steaks or fillets, about 200 g each
- juice of 2 limes
- salt and black pepper
Marinade
- 3 clovesgarlic, crushed
- 1 tspground cumin
- 1 tbspají panca paste
- 2 tbspoil
To serve
- 2ripe plantains, sliced and fried
- yuca, boiled or fried
- salsa criolla: sliced red onion, lime, chilli, coriander
Also
- ají charapita or cocona sauce
Directions
- Rub them with lime juice and salt and let them stand 10 minutes only. Ten minutes and no more.
- Let them sit 20 minutes at room temperature. Heat a griddle or heavy pan until it is genuinely hot before the fish goes near it.
- Cook the steaks 4 to 5 minutes on the first side without moving them at all. Leave it alone until it releases. Moved too early it tears, and the crust you are building is the whole point.
- Turn once and give the second side 3 to 4 minutes. Paiche is lean and it dries out quickly, so take it off while the centre is just opaque.
- Rest it 3 minutes off the heat. Meanwhile fry the plantain slices in hot oil until golden on both sides.
- Make the salsa criolla by soaking thin-sliced red onion in cold water for 10 minutes, then draining and dressing it with lime, chilli, coriander and salt. Soaking the onion in cold water takes the harsh bite out while keeping the crunch, and it is the standard Peruvian step.
- Serve the fish with fried plantain, yuca and a heap of the salsa criolla on top. Squeeze more lime over at the table, and offer ají charapita, the tiny fierce Amazonian chilli, on the side.
Technique
- It is sometimes called the cod of the Amazon because of the salting tradition.
- It has an unusually high protein content and very little fat, which is why it overcooks easily.
- Farmed paiche is now exported and is increasingly available outside Peru.
Substitutions
- Swordfish, halibut or any firm meaty white fish.
- Cod loin, which is softer but takes the marinade well.
Variations
- Made as ceviche, cured in lime with ají limo.
- In a chilcano, a clear Amazonian fish broth.
- Salted and dried, then rehydrated and stewed.
History
One of the world’s largest freshwater fish; overfishing pushed Peru to regulate the wild catch and develop fish farms in Loreto.
Frequently asked questions
What is Paiche?
Paiche is a main from Peru: steaks of the giant Amazonian arapaima, grilled or fried with plantain. One of the world’s largest freshwater fish; overfishing pushed Peru to regulate the wild catch and develop fish farms in Loreto.
How long does Paiche take to make?
Paiche takes 20 min of preparation and 20 min of cooking. The recipe makes 4 servings. It is rated easy to make.
What can I substitute in Paiche?
Yes, within limits. Swordfish, halibut or any firm meaty white fish. Cod loin, which is softer but takes the marinade well.
What is the most important thing to get right in Paiche?
Rub them with lime juice and salt and let them stand 10 minutes only. Ten minutes and no more.
