Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Prepare the fish coating by combining 0.5 cup all-purpose flour, 0.25 cup cornstarch, 1 teaspoon ground achiote, 0.5 teaspoon salt, and 0.25 teaspoon black pepper in a shallow dish.

2. 2

   Dredge the 600 grams of firm white fish pieces thoroughly in the flour mixture, ensuring each piece is fully coated.

3. 3

   For the sauce, combine 1 large rocoto pepper, 0.25 medium red onion, 1 clove garlic, 1 small star anise pod, 2 tablespoons fresh lime juice, 2 tablespoons olive oil, 0.25 cup fresh cilantro leaves, 0.5 teaspoon salt, and 0.25 teaspoon sugar in a blender.

4. 4

   Blend the sauce ingredients until very smooth, adding 1 tablespoon of water if needed to reach desired consistency, then set aside.

5. 5

   Heat 3 cups of vegetable oil in a large heavy-bottomed pot or deep skillet over high heat until it reaches 190°C (375°F).

6. 6

   Carefully flash-fry the coated fish pieces in batches for 2-3 minutes per batch, or until golden brown and cooked through, then remove with a slotted spoon and drain on paper towels.

7. 7

   Serve the hot flash-fried fish immediately with the fresh rocoto-anís estrella sauce on the side and garnish with fresh cilantro sprigs and lime wedges.