Peruvian Steamed Fish Tamales
Delicate tamales filled with sustainably sourced white fish, fresh Andean corn, and local herbs, steamed to tender perfection. This dish highlights traditional Peruvian flavors and seasonal produce for a comforting, weeknight-friendly meal.
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Overview
These Peruvian Steamed Fish Tamales deliver a traditional and nourishing meal featuring sustainably sourced white fish combined with fresh Andean corn masa and local herbs. Steamed to tender perfection, this dish reflects authentic Peruvian flavors while being simple enough for a weeknight dinner.
Why you’ll love it
The tamales are light yet flavorful, combining flaky white fish with sweet corn masa and the bright freshness of herbs like cilantro and parsley. Steaming keeps the tamales moist and tender without added fat. Plus, this recipe supports sustainable seafood and seasonal, local produce.
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Ingredient notes
For the white fish, use mild, flaky varieties such as cod, hake, or pollock from sustainable sources. Andean corn masa can be found at Latin markets or specialty stores; it brings an authentic texture and flavor. Fresh herbs like cilantro and flat-leaf parsley add brightness — feel free to adjust to your preference.
Serving & storage
Serve tamales immediately while warm, accompanied by a fresh salad or a tangy aji verde sauce. Leftover tamales can be refrigerated in an airtight container for up to 2 days and reheated gently by steaming or microwaving with a damp cloth. For longer storage, freeze individually wrapped tamales for up to 1 month.
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Chef tips
- Use sustainably sourced fish to ensure environmental responsibility and freshness.
- Ensure corn husks are fully soaked before assembling to prevent tearing during steaming.
- Keep an eye on the water in the steamer and refill with boiling water as needed to maintain a steady steam.
- For added flavor, serve with a side of aji verde sauce or fresh salsa.
- Store leftovers in airtight containers to maintain moisture and avoid drying out.
Ingredients
- 300 g (10.5 oz)sustainably sourced white fish fillets (cod, hake, or pollock)
- 500 g (3 cups)fresh Andean corn masa or corn dough
- 200 ml (¾ cup)fish or vegetable stock
- 100 g (⅓ cup)unsalted butter, softened
- 1 mediumonion, finely chopped
- 2 clovesgarlic, minced
- 1 small bunchcilantro, chopped
- 1 small bunchflat-leaf parsley, chopped
- 1 tspground cumin
- 1 tsppaprika
- 1 tspsalt, or to taste
- ½ tspblack pepper, freshly ground
- 12 largecorn husks, soaked in warm water for 30 minutes
- 1 tbspvegetable oil
- Juice of 1 limeorganic lime juice
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Equipment
- large mixing bowl
- steamer basket or large steaming pot
- blender or food processor
- knife and chopping board
- mixing spoon
- measuring spoons and cups
- clean kitchen towel or parchment paper
Nutrition per serving
- Calories320
- Protein25 g
- Carbs35 g
- Fat10 g
Step-by-step
Step 1
Soak the corn husks in warm water for at least 30 minutes to soften them, then drain and pat dry.Step 2
In a pan over medium heat, warm the vegetable oil, then add the chopped onion and garlic. Sauté until translucent and fragrant, about 5 minutes.Step 3
Flake the white fish into small pieces and add to the pan with onions. Cook gently for 4–5 minutes until the fish is just cooked through. Remove from heat and let cool slightly.Step 4
In a large bowl, mix the fresh Andean corn masa with softened butter, fish or vegetable stock, ground cumin, paprika, salt, and pepper until a smooth dough forms. Adjust moisture with stock if needed—it should be spreadable but not too wet.Step 5
Stir the cooked fish mixture into the masa dough along with chopped cilantro, parsley, and lime juice. Mix gently but thoroughly to combine all ingredients.Step 6
Lay a soaked corn husk flat. Spread about 3 tablespoons of the masa mixture evenly over the husk, leaving edges free. Fold the sides of the husk over the filling and then fold the bottom up to enclose. Repeat with remaining husks and filling.Step 7
Prepare your steamer by bringing water to a simmer in the bottom pot. Place the tamales upright in the steamer basket, cover with a clean kitchen towel, and steam covered for 40 minutes, checking water level occasionally.Step 8
Remove tamales from the steamer and let rest for 5 minutes before serving to allow filling to set slightly.
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