Ingredients
Scale
- 1 kg firm fish fillets or bone-in portions (about 2.2 lb; bonito, horse mackerel, cojinova, or mackerel)
- 120 g all-purpose flour (1 cup)
- 8 g salt (1½ teaspoons)
- 3 g ground black pepper (½ teaspoon)
- 5 g ground cumin (1 teaspoon)
- 250 ml vegetable oil for frying (1 cup)
- 300 g red onion, cut into thick slices (3 medium onions)
- 120 g carrot, thinly sliced (1 large carrot)
- 20 g garlic paste (4 garlic cloves)
- 45 g ají amarillo paste (3 tablespoons)
- 30 g ají panca paste (2 tablespoons)
- 120 ml red wine vinegar (½ cup)
- 250 ml fish stock or hot water (1 cup)
- 10 g dried oregano (2 teaspoons)
- 2 bay leaves
- 5 g brown sugar (1 teaspoon)
- 15 g chopped fresh cilantro (¼ cup)
- 500 g cooked yellow sweet potatoes (3 medium sweet potatoes)
- 4 hard-boiled eggs
- 150 g washed lettuce leaves (1 small head)