Fish Anticuchos with Oriental Sauce
Author: 
Recipe type: Entree
Cuisine: Peruvian - Chinese
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
Ingredients
  • • 1 lb fish filets, cut in 1 x 1 inch dice
  • • 1 red bell pepper, cut in 1 inch dice
  • • 12 scallions, the white part
  • • ½ cup rice vinegar
  • • ¼ cup sugar
  • • ¼ cup oyster sauce
  • • 2 cups fish stock
  • • 1-2 tablespoons ají panca paste
  • • Salt and pepper
  • • 3 tablespoons butter
  • • ½ tablespoon sesame seeds, toasted
  • • 2 tablespoons green part of the scallions, finely sliced
Instructions
  1. Using bamboo skewers, thread the fish pieces, alternating with the bell pepper and the scallions. Season with salt and pepper. Cover with plastic film and put in the fridge.
  2. Put rice vinegar and sugar in a saucepan and cook over medium heat until the sugar melts and starts to turn lightly golden.
  3. Add oyster sauce, fish stock, and ají panca paste. Bring to a boil and reduce by half. Season with salt and pepper.
  4. Turn the heat to low and add the butter, piece by piece, swirling the saucepan until the sauce is slightly thick and glossy.
  5. Grill –or broil- the anticuchos for 5 minutes, turning once. Do not let the fish dry.
  6. Put in a plate and cover with the sauce. Sprinkle with the scallion greens, and serve.
Recipe by PERU DELIGHTS at https://perudelights.com/celebrating-the-year-of-the-horse-fish-anticuchos-with-oriental-sauce/