1 ají amarillo, cut in thin slices, or 1 tablespoon ají amarillo paste (optional)
½ teaspoon dried oregano
Salt and pepper
1 tomato, peeled, seeded and chopped
2 red onions, cut in thick slices
¼ cup red wine vinegar
½ cup fish or vegetable stock
2 tomatoes, peeled and cut in thick slices
2 sea bass fillets
2 tablespoons vegetable oil
Coriander leaves
Cooked white rice
Instructions
*Put the oil in a cold saucepan, add garlic, ají amarillo paste or slices, dried oregano, salt, pepper, and turn on the heat to the highest setting. Add chopped tomato and onion, stir, and add vinegar and stock. Sauté for 15 seconds.
*Add sliced tomato and sauté very quickly. The sauce should be ready in about 45 seconds if your stove has good heat.
*Meanwhile, season the fish with salt and pepper, and pan fry in a little oil over high heat. Do not overcook the fish.
*In a dish put half of the sauce, a fish fillet, cover with cooked onion and sliced tomato, a sprig of coriander. Serve with white rice.
Recipe by PERU DELIGHTS at https://perudelights.com/corvina-a-la-chorrillana-a-fishermans-recipe/