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Fork on the Road Recipe: Peruvian Fillets of Fish Chinese-Style – pescado a la Chorrillana

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Posted on: September 15th, 2007
Filed Under: Food, Hispanic News
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“Also called pescado a la Chorrillana, this is a dish made by the Chinese community in . Chinese workers arrived in 1850 to work the plantations, railroads and guano (animal droppings) pits. Later, many opened restaurants called cocina Chifa (South American-Chinese ). This is a rendition of the classic Chorrillana sauce, which originated in the coastal village of Chorrillos, a suburb of Lima. Usually served on top of sautéed fillets of beef, Chorrillana is made with onions, sweet and hot peppers, tomatoes and salsa de tamarindo — a mixture of soy sauce, vinegar and sugar (it has nothing to do with the fruit called tamarind). In this version, dredged and fried fish fillets are used, topped with a sweet and sour sauce, laced with chiles. Serve with steamed rice and stir-fried vegetables.”

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