Peruvian-Style Steamed Fish with Aji Amarillo and Sweet Potato
A wholesome and flavorful weeknight dish featuring sustainably sourced white fish steamed with traditional Peruvian aji amarillo sauce, accompanied by soft steamed sweet potatoes and crisp green beans. This recipe highlights the bright, earthy flavors of Peruvian cuisine using a gentle steaming technique to retain the fish's delicate texture and nutrients.
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Overview
This Peruvian-Style Steamed Fish dish features tender, flaky white fish gently cooked with a vibrant aji amarillo sauce. The fish is steamed alongside sweet potatoes and green beans, creating a balanced plate that is nutritious and full of authentic flavors. The steaming method preserves the delicate texture of the fish and the bright colors and nutrients of the vegetables.
Why you’ll love it
- Healthful and light, ideal for a weeknight dinner.
- Showcases traditional Peruvian flavors with a mild spicy kick from aji amarillo.
- Quick steaming method that locks in moisture and flavor.
- Gluten-free and naturally dairy-free.
Ingredient notes
White fish fillets: Use sustainably sourced firm white fish such as cod, halibut, or sea bass.
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Aji amarillo paste: This Peruvian yellow chili paste adds mild heat and fruity flavor. Available at Latin or specialty grocery stores.
Sweet potatoes: Choose medium-sized, uniform sweet potatoes for even steaming.
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Green beans: Fresh, crisp, trimmed green beans complement the dish with texture and color.
Serving & storage
Serve immediately after steaming with lime wedges on the side for squeezing. Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in a steamer or microwave, taking care not to overcook the fish.
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Chef tips
- Ensure the steaming water is simmering gently but not touching the food to avoid boiling the fish directly.
- Marinate the fish at room temperature no longer than 10 minutes to prevent breakdown of texture while enhancing flavor.
- Use a kitchen thermometer to check that fish reaches an internal temperature of 63°C (145°F) for food safety.
- If your steamer is small, steam the green beans separately for 5–7 minutes until tender-crisp.
Ingredients
- 600 g (1.3 lb) white fish fillets, skin removedwhite fish fillets such as cod or halibut
- 3 tablespoons aji amarillo pasteaji amarillo paste
- 2 cloves garlic, mincedgarlic
- 1 tablespoon fresh lime juicelime juice
- 2 tablespoons olive oilolive oil
- 1 teaspoon ground cuminground cumin
- 600 g (1.3 lb) sweet potatoes, peeled and cut into 3 cm (1 inch) thick roundssweet potatoes
- 250 g (9 oz) fresh green beans, trimmedgreen beans
- Salt and freshly ground black pepper, to tasteseasoning
- Fresh cilantro leaves, for garnishcilantro
- Lime wedges, to servelime wedges
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Equipment
- steamer basket or steaming rack
- large pot with lid
- mixing bowl
- knife
- cutting board
- measuring spoons
- measuring cups
Nutrition per serving
- Calories320
- Protein35 g
- Carbs35 g
- Fat8 g
Step-by-step
Step 1
In a mixing bowl, combine the aji amarillo paste, minced garlic, lime juice, olive oil, ground cumin, salt, and pepper. Mix well to create the marinade.Step 2
Place the fish fillets in the bowl and coat evenly with the marinade. Set aside to marinate for 10 minutes at room temperature.Step 3
While the fish marinates, prepare the sweet potatoes by peeling and cutting them into 3 cm thick rounds. Trim the green beans and rinse both under cold water.Step 4
Fill a large pot with about 5 cm (2 inches) of water and bring it to a boil over high heat. Place a steamer basket or rack over the pot, making sure the water does not touch the basket.Step 5
Arrange the sweet potato rounds on the steamer basket in a single layer. Cover the pot with a lid and steam the sweet potatoes for 10 minutes.Step 6
After 10 minutes, add the marinated fish fillets over the sweet potatoes, making sure they do not overlap. Place the green beans alongside the fish if space allows or in a separate steaming batch.Step 7
Cover the pot again and steam everything together for an additional 10 minutes, or until the fish is opaque and flakes easily with a fork and the vegetables are tender.Step 8
Carefully remove the steamer basket from the pot. Transfer the fish, sweet potatoes, and green beans to serving plates.Step 9
Garnish with fresh cilantro leaves and serve immediately with lime wedges on the side for squeezing over the dish.
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