Peruvian Steamed Fish with Quinoa and Roasted Vegetables
A healthy, weeknight-friendly Peruvian-inspired dish featuring tender steamed fish seasoned with traditional spices, served alongside fluffy quinoa and colorful roasted seasonal vegetables, highlighting familiar cooking methods and balanced flavors.
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Overview
This Peruvian Steamed Fish with Quinoa and Roasted Vegetables is a vibrant and nourishing meal that combines gentle steaming techniques with the rich flavors of traditional Peruvian spices. The fish is steamed to tender perfection, while the quinoa is fluffy and nutty, complemented by a medley of colorful seasonal roasted vegetables. This dish is designed to be both wholesome and easy enough for a weeknight dinner.
Why you’ll love it
- Healthy and balanced: Rich in protein, fiber, and vitamins from the fish, quinoa, and vegetables.
- Authentic Peruvian flavors: Uses traditional spices like aji amarillo and cumin for a unique taste.
- Easy preparation: Steaming fish keeps it moist without adding fat; roasting vegetables enhances natural sweetness.
- Versatile serving: Perfect for seasonal ingredients and adaptable to what’s available in your kitchen.
Ingredient notes
- Fish fillets: Use fresh white fish like cod, sea bass, or tilapia, about 150-200g (5-7 oz) per serving.
- Quinoa: Rinse thoroughly before cooking to remove bitterness.
- Peruvian spices: Aji amarillo paste can be found at specialty stores or substituted with mild yellow chili paste.
- Vegetables: Choose seasonal vegetables such as bell peppers, zucchini, carrots, and red onion for roasting.
Serving & storage
Serve this dish hot, immediately after cooking to enjoy the fish’s tender texture and the warmth of the quinoa and vegetables. Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in a steamer or microwave to preserve moisture and texture. Avoid refreezing cooked fish for quality and safety.
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Chef tips
- Make sure the steaming water is simmering gently to prevent overcooking the fish.
- If you don’t have a steamer, place the fish in a heatproof dish inside a large pan with a tight-fitting lid and steam over simmering water.
- Adjust the spice level of the aji amarillo paste according to your heat preference.
- Rinsing quinoa well before cooking is important to avoid a bitter taste.
- Use fresh, firm fish fillets for best texture and flavor.
Ingredients
- 600 grams (about 21 oz) white fish fillets (cod, sea bass, or tilapia)fresh white fish fillets
- 1 teaspoonaji amarillo paste
- 1 teaspoonground cumin
- 1 tablespoonfresh lime juice
- 2 clovesgarlic, minced
- 200 grams (1 cup)quinoa, rinsed
- 480 milliliters (2 cups)water or vegetable broth
- 1 mediumred bell pepper, cut into bite-sized pieces
- 1 mediumzucchini, sliced
- 2 mediumcarrots, cut into sticks
- 1 smallred onion, cut into wedges
- 2 tablespoonsolive oil
- to tastesalt and freshly ground black pepper
- to tastefresh cilantro, chopped, for garnish
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Equipment
- steamer or steaming basket
- medium saucepan with lid
- baking sheet
- mixing bowls
- knife
- cutting board
- measuring cups and spoons
Nutrition per serving
- Calories380
- Protein35 g
- Carbs35 g
- Fat8 g
Step-by-step
Step 1
Preheat the oven to 200°C (390°F). Line a baking sheet with parchment paper.Step 2
Place the chopped red bell pepper, zucchini, carrots, and red onion in a mixing bowl. Drizzle with 2 tablespoons olive oil, season with salt and pepper, and toss to coat evenly.Step 3
Spread the vegetables in a single layer on the prepared baking sheet. Roast in the preheated oven for 20 minutes, tossing halfway through cooking for even roasting.Step 4
While the vegetables roast, rinse quinoa thoroughly under cold water to remove any bitterness.Step 5
In a medium saucepan, bring 480 milliliters (2 cups) water or vegetable broth to a boil. Add quinoa and a pinch of salt, reduce heat to low, cover, and simmer for 15 minutes or until water is absorbed and quinoa is fluffy. Remove from heat and let sit covered for 5 minutes.Step 6
Prepare the fish marinade: In a small bowl, combine aji amarillo paste, ground cumin, minced garlic, fresh lime juice, salt, and pepper. Mix well.Step 7
Pat the fish fillets dry with paper towels. Brush or rub the marinade evenly onto both sides of the fish.Step 8
Set up a steamer or steaming basket over simmering water. Place the fish fillets inside, cover with a lid, and steam for 8–10 minutes or until the fish is opaque, flakes easily, and reaches an internal temperature of 63°C (145°F).Step 9
Fluff the cooked quinoa with a fork. Once vegetables and fish are done, divide the quinoa and roasted vegetables evenly among plates. Place steamed fish fillets on top or alongside. Garnish with chopped fresh cilantro.Step 10
Serve immediately while warm and enjoy your Peruvian-inspired healthy meal!
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