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Causa Norteña (Peruvian Aji with Sauce)
by Chef Ricardo Zarate
For aji fish
- 1 pc. aji or Spanish mackerel
- 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
- Clean and open butterfly aji Spanish mackerel
- Chopped garlic very fine and rub over fish, both sides
- Sprinkle salt and pepper
- Hang fish over a rope to sun dry for 2 to 3 hours
- Grill your fish, skin down first, until crispy
- Heat a pan and add oil shallow.
- Fry garlic, onion, cumin, turmeric until you start smelling fragrance of the spices.
- Add aji amarillo and do the same.
- Incorporate fish stock reduced a bit.
- Add english peas and yuccas.
- In a few minutes add butter seasoned with salt and pepper.
- Add chopped cilantro and mint and finish with squeezes of fresh yuzu or lime juice