Peruvian National Dishes

Pescado pasadito por agua

Northern coastal fish briefly poached in seasoned water, served with its cooking liquid, boiled yuca and freshly dressed onion. The method covers the defining textures, cooking schedule and safe handling.

Peruvian National Dishes
Share
Pescado pasadito por agua from Piura
Pescado pasadito por agua from Piura
Yield 4 substantial servings
Prep 25 minutes
Cook 40 minutes
Passive 0 minutes
Total 65 minutes
Ingredients ↓
Overview

Pescado pasadito por agua from Piura

Pescado pasadito por agua is the Piuran preparation of fish briefly passed through hot, salted liquid rather than smothered in a tomato stew. Mero is frequently named for this dish; tender pieces remain at the centre of the plate.

The poaching liquid is intentionally restrained: ají, sweet pepper and oregano lend fragrance, while the fish itself provides much of the taste. The idea is not to reduce the liquid into a thick sauce or stir the fillets as they cook.

Some older versions call for keeping heavily salted fish unrefrigerated. That is not part of this method: fresh chilled fish, a controlled simmer and a measured temperature provide a more dependable and safer household preparation.

Practical

Practical

  • IdentityThe defining ingredients and method matter here: Northern coastal fish briefly poached in seasoned water, served with its cooking liquid, boiled yuca and freshly dressed onion.
  • Control the cookingThe onion is lightly coated and still crisp. Follow the specific heat and vessel directions before testing for tenderness, rather than merely adding time to a boiling pan.
  • Finish the dishThe fish is delicate and the salsa remains fresh rather than cooked. Divide the yield into 4 servings so that each portion reflects the intended balance of the defining ingredients and the accompanying elements.
Ingredients

Ingredients

Ingredients

  • 720 g mero fish fillets, four skinless thick portions, deboned
  • 900 ml water, poaching liquid
  • 500 g yuca, peeled, woody centre removed
  • 1100 ml water, for yuca
  • 140 g red onion, finely sliced for fresh salsa
  • 25 g ají amarillo, deseeded, finely sliced
  • 110 g red sweet pepper, thinly sliced
  • 20 ml lime juice, freshly squeezed
  • 2 g dried oregano, crumbled
  • 7 g salt, 3 g fish, 2 g poaching liquid, 2 g yuca
  • 8 g fresh coriander, chopped
Method

Method

Method

  1. Cook the yuca.Simmer the peeled yuca in a saucepan with 1100 ml water and 2 g salt for 25 minutes; drain and discard the woody central strands. The yuca yields easily to a fork without a firm centre.

  2. Mix the fresh onion salsa.Combine red onion and lime juice with coriander in a clean bowl, tossing lightly; refrigerate while the fish is prepared. The onion is lightly coated and still crisp.

  3. Infuse the poaching liquid.Bring 900 ml water to a gentle boil with ají amarillo, sweet pepper, oregano and 2 g salt; simmer for 6 minutes. The water smells of pepper and oregano without being heavily reduced.

  4. Poach without agitation.Season the four chilled fish portions with 3 g salt, lower them into the barely simmering liquid, cover and poach for 9 minutes without vigorous boiling. The flesh separates into moist flakes while each fillet remains in one piece. Measure at least 63 °C at the centre of the thickest fillet.

  5. Serve with a little broth.Transfer the fish with a slotted spoon, add boiled yuca and spoon on a little fragrant liquid and the fresh onion salsa. The fish is delicate and the salsa remains fresh rather than cooked.

Practical

Practical

Practical guidance

Keep the poaching liquid just below a vigorous boil. Heavy bubbling toughens thin edges and breaks the fish; a broad pan prevents the portions being piled on each other. Eat promptly after poaching. If there is leftover cooked fish, portion it in a shallow container and refrigerate at 4 °C or below within 2 hours; use within 3 days and reheat to 74 °C. Fresh onion salsa is best made shortly before serving. The fillets can be thick pieces of another responsibly sourced white fish, but that is a species substitution and may require a different poaching time; the core Piura description commonly specifies mero.

FAQ

What makes Pescado pasadito por agua distinct? Northern coastal fish briefly poached in seasoned water, served with its cooking liquid, boiled yuca and freshly dressed onion. How can it be prepared safely ahead? Plan the advance work described above, keep raw and cooked components separate, and follow the chilling and reheating temperatures without shortening the stated cooking stage.

Control points

Control points

  • The fish breaks when liftedThe liquid boiled vigorously; poach with only small bubbles and lift each piece carefully.
  • The broth tastes weakThe peppers were not simmered long enough before the fish was added; infuse the measured liquid first.
Nutrition per serving

Nutrition per serving

  • Serving size1 of 4 equal servings, including any listed accompaniment
  • Calories399 kcal
  • Carbohydrate54 g
  • Protein39 g
  • Fat3 g
  • Fibre4 g
  • Sodium830 mg
Allergens and food safety

Allergens and food safety

Ingredient allergens: fish; always check purchased pastes, stocks and sauces for undeclared added allergens and shared-equipment cross-contact. For Pescado pasadito por agua, buy fish fresh from a regulated source, keep it at 4 °C or below until use, segregate raw seafood knives and boards, and cook the thickest portion to at least 63 °C. Do not rely on odour, colour or flaking alone for the safety decision. For leftovers from Pescado pasadito por agua, refrigerate within 2 hours at 4 °C or below (within 1 hour if the environment exceeds 32 °C); eat within 3 days, and reheat thoroughly to 74 °C. Never leave the finished dish on the stove overnight to cool.

Closing

Closing

  • Result: Northern coastal fish briefly poached in seasoned water, served with its cooking liquid, boiled yuca and freshly dressed onion.
  • Key control: The flesh separates into moist flakes while each fillet remains in one piece.
Peruvian National Dishes

Peruvian National Dishes

View recipe → →
Picante de cerdo with ají panca and peanut
Peruvian National Dishes

Picante de cerdo

Pork in a thick ají panca and ground-peanut sauce, a practical household picante distinct from the chicha-marinated adobo arequipeño. The method covers the defining textures, cooking schedule and safe handling.

View recipe → →
Timbuche: Amazonian fish broth
Peruvian National Dishes

Timbuche

Clear Amazonian fish broth made with boquichico, ají dulce and sacha culantro, with cooked plantain served alongside. The method covers the defining textures, cooking schedule and safe handling.

View recipe → →
Adobo tacneño with ají and vinegar
Peruvian National Dishes

Adobo tacneño

Tacna pork adobo marinated in ají amarillo, ají panca, vinegar and spices, then browned and simmered until juicy. The method covers the defining textures, cooking schedule and safe handling.

View recipe → →