Tiradito with Ají Amarillo Cream: Sea Bass Fanned over Yellow Pepper Sauce
Inspired by techniques from NYT Cooking.
Built on the classic tiradito method, with sea bass fanned in a circle over a thick, golden cream of cooked yellow pepper and ají amarillo, topped with coriander.
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Method
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Why it's healthy
19.5 g protein for 150 kcal = 13 g per 100 kcal. Our High Protein label needs at least 10 g per 100 kcal. How we decide
Equipment
- saucepan
- slotted spoon
- blender
- very sharp long knife
- 4 chilled round plates
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 150 kcal |
| Protein | 19.5 g |
| Carbohydrate | 5.2 g |
| of which sugars | 0.6 g |
| of which free sugars | 0.3 g |
| Fat | 5.7 g |
| of which saturates | 1 g |
| Fibre | 0.7 g |
| Salt | 1.11 g |
Protein per 100 kcal
13 g meets the High Protein rule (≥ 10 g)
Calculated from USDA FoodData Central ingredient values
Metric · 4 servings
Fish
- 400 g sashimi-grade sea bass fillet skinless and pin-boned
- 1.5 g fine sea salt or table salt about ¼ tsp
Ají amarillo cream
- 1 yellow pepper (capsicum) about 180 g, quartered and seeded
- 2 tbsp ají amarillo paste
- 1 garlic clove
- 60 ml fresh lime juice
- 1 tbsp fresh lemon juice
- 4 tbsp cold fish stock or cold water
- 1 tbsp extra-virgin olive oil
- 1.5 g fine sea salt or table salt about ¼ tsp
Garnish
- 3 tbsp coriander leaves
- 1
How this differs. The classic thin citrus sauce is swapped for a velvety purée of cooked yellow pepper and extra ají amarillo, and the fish is fanned in a circle with no corn. The result is fruitier, rounder and more vivid in colour.
- 2
Soften the pepper. Drop the pepper quarters into boiling water and simmer for 15 min until completely soft. Cool them in cold water, then peel off the skins, which would otherwise make the sauce bitter and stringy.
- 3
Blend the cream. Purée the pepper with the ají paste, garlic, lime and lemon juice, stock, oil and salt for a full minute until it looks like silk. Chill for at least 20 min so it is cold when it meets the fish.
- 4
Cut and arrange. Slice the fish 5 mm thick on a slight angle. Spoon a pool of the cream onto each chilled plate, fan the slices around it in a ring and season with the fish salt.
- 5
Rest briefly, then serve. Give it 2-3 min so the acid in the sauce lightly firms the underside of the fish, then scatter with coriander and serve.
Storage
Serve as soon as it is plated and discard leftover fish. The ají cream keeps 1 day covered in the fridge. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
