with Ricardo Zarate
source: https://chefsinsight.com/ricardo-zarate/

Causa Norteña (Peruvian Aji with Sauce)

by Chef Ricardo Zarate

For aji fish

  • 1 pc. aji or Spanish mackerel
  • Salt
  • Pepper
  • Garlic

For sauce

  • 3 tbsp. olive oil
  • 1 tbsp. aji amarillo paste
  • 1 tsp. garlic chopped
  • ½ c. onion chopped
  • ½ tsp. cumin
  • ½ tsp. turmeric
  • Salt & pepper
  • ½ c. fish stock
  • 2 tbsp. cilantro chopped
  • 2 tbsp. mint chopped
  • 2 tbsp. butter
  • ¼ c. fresh english peas
  • 4 pcs. boiled cooked yucca sticks 3 in. long
  • 1 lime or fresh yuzu

For aji fish

  1. Clean and open butterfly aji Spanish mackerel
  2. Chopped garlic very fine and rub over fish, both sides
  3. Sprinkle salt and pepper
  4. Hang fish over a rope to sun dry for 2 to 3 hours
  5. Grill your fish, skin down first, until crispy

For sauce

  1. Heat a pan and add oil shallow.
  2. Fry garlic, onion, cumin, turmeric until you start smelling fragrance of the spices.
  3. Add aji amarillo and do the same.
  4. Incorporate fish stock reduced a bit.
  5. Add english peas and yuccas.
  6. In a few minutes add butter seasoned with salt and pepper.
  7. Add chopped cilantro and mint and finish with squeezes of fresh yuzu or lime juice