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

“Also called pescado a la Chorrillana, this is a dish made by the Chinese community in Peru. 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 cuisine). This recipe 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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