5 Recipes with Pejerrey Fish

Pejerrey fish, a delicate and flavorful fish found in South American and Mediterranean waters, is a versatile ingredient that can be used in a variety of dishes. Its mild taste and firm texture make it ideal for frying, stewing, or serving in tacos. In this article, we will explore five delicious recipes featuring Pejerrey fish, each with its own cultural background and culinary significance.

1. Pejerrey in Tomato and Caper Sauce🐟

This dish has roots in Mediterranean and Latin American cuisine, combining the acidity of tomatoes with the briny flavor of capers. In Italy, a similar preparation is found in Sicilian kitchens, while in Argentina, Pejerrey is often served with bold sauces. Renowned chefs such as Francis Mallmann have adapted similar recipes in modern gastronomy.

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Ingredients

• • 500g Pejerrey fillets
  • 400g canned tomatoes, crushed
  • 50g capers
  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced
  • 2 tbsp olive oil
  • 100ml white wine
  • Salt and pepper to taste
  • Fresh parsley for garnish

Preparation (Total Time: 40 min)

1. 1. Heat olive oil in a pan and sauté onions and garlic until translucent.
   2. Add crushed tomatoes, capers, and white wine. Simmer for 15 minutes.
   3. Season Pejerrey fillets with salt and pepper, then add to the sauce.
   4. Cook for 10 minutes on low heat, ensuring the fish is tender.
   5. Garnish with parsley and serve with rice or crusty bread.

2. Tacos de Pejerrey with Lime and Cilantro Salsa🐟

A fusion of Mexican street food and South American flavors, these tacos highlight the freshness of Pejerrey. Chefs like Enrique Olvera have popularized high-quality seafood tacos worldwide.

Ingredients

• • 500g Pejerrey fillets, cut into strips
  • 8 small corn tortillas
  • 1 tsp cumin
  • 1 tsp paprika
  • 2 tbsp vegetable oil
  • 100g red onion, finely chopped
  • 1 bunch fresh cilantro, chopped
  • Juice of 2 limes
  • Salt to taste
  • 100g cabbage, shredded
  • 50g sour cream

Preparation (Total Time: 30 min)

1. 1. Season Pejerrey strips with cumin, paprika, and salt.
   2. Heat oil in a pan and cook fish for 5 minutes per side.
   3. Mix lime juice, onion, and cilantro to create the salsa.
   4. Warm tortillas and assemble tacos with fish, cabbage, and salsa.
   5. Serve with a drizzle of sour cream.

3. Pejerrey in Tempura🐟

Tempura was introduced to Japan by Portuguese traders in the 16th century. Today, chefs like Nobu Matsuhisa have elevated tempura to fine dining, incorporating delicate seafood like Pejerrey.

Ingredients

• • 500g Pejerrey fillets
  • 100g all-purpose flour
  • 50g cornstarch
  • 1 egg
  • 200ml ice-cold sparkling water
  • 1 tsp salt
  • Vegetable oil for frying

Preparation (Total Time: 25 min)

1. 1. Whisk flour, cornstarch, and salt in a bowl.
   2. Lightly beat the egg and mix with ice-cold sparkling water.
   3. Combine wet and dry ingredients to create a light batter.
   4. Heat oil to 180°C and dip Pejerrey fillets in the batter.
   5. Fry until golden brown (about 3 minutes per side), then drain on paper towels.
   6. Serve with soy sauce or ponzu.

4. Pejerrey Soup with Coconut Milk and Curry

Inspired by Thai and Indonesian cuisine, this soup brings together the richness of coconut milk and the depth of curry. Chef David Thompson has championed Southeast Asian flavors, making such dishes globally popular.

For more exquisite seafood recipes, check out “5 Recipes with Sturgeon Fish: A Culinary Journey Around the World“, featuring unique dishes made with this prized fish.

Ingredients

• • 500g Pejerrey fillets, cut into chunks
  • 400ml coconut milk
  • 500ml fish stock
  • 2 tbsp red curry paste
  • 1 small onion, sliced
  • 2 cloves garlic, minced
  • 1 tsp grated ginger
  • Juice of 1 lime
  • 1 tbsp fish sauce
  • Fresh cilantro for garnish

Preparation (Total Time: 35 min)

1. 1. Sauté onion, garlic, and ginger in a pot.
   2. Add curry paste and cook for 2 minutes.
   3. Pour in coconut milk and fish stock, then bring to a simmer.
   4. Add Pejerrey chunks and cook for 10 minutes.
   5. Finish with lime juice and fish sauce, then garnish with cilantro.
   6. Serve hot with jasmine rice or noodles.

5. Pejerrey Broth with Rice Noodles and Vegetables

This dish is reminiscent of Vietnamese and Chinese noodle soups, where fresh fish is a key ingredient. Chefs like Charles Phan have popularized these broths globally.

Ingredients

• • 500g Pejerrey fillets, sliced thinly
  • 1L fish stock
  • 200g rice noodles
  • 1 carrot, julienned
  • 100g bok choy, chopped
  • 1 tbsp soy sauce
  • 1 tbsp sesame oil
  • 2 green onions, sliced
  • 1 tsp grated ginger
  • 1 red chili, sliced (optional)

Preparation (Total Time: 40 min)

1. 1. Heat fish stock in a pot and add ginger and soy sauce.
   2. Add carrots and cook for 5 minutes.
   3. Stir in bok choy and Pejerrey slices, simmering for another 5 minutes.
   4. Cook rice noodles separately and divide into bowls.
   5. Pour hot broth over the noodles and garnish with green onions, sesame oil, and chili.
   6. Serve hot.