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Fish, Americas

Pescado a lo macho with rice

Pescado a lo macho with rice is a Peruvian dish made of fried white fish fillets topped with a creamy, spicy seafood sauce, served with plain white rice. For 4 people, it takes 50 minutes and a medium skill level, at about €5.00 per person. The key is making the sauce first so it's ready and waiting for the freshly fried fish.

Tonight, fried fish topped with a spicy Peruvian seafood sauce, served with plain white rice.

Pescado a lo macho with rice
Total time
50 min
Difficulty
Medium
Cost per person
€5.00
Calories per person
530 kcalcalculated by Kiloach, your weight coach
Season
Spring, Summer, Fall

This dish pairs two textures that work well together, the crunch of freshly fried fish and the richness of a creamy seafood sauce, spiked with red chili and a splash of white wine. Plain white rice underneath soaks up the sauce and tames the heat with every bite.

It's a good pick for a dinner that's a bit more involved than usual, a Friday night or a Sunday when you have time to handle the sauce before moving on to the fish. Mon Chou suggests it for adults and teens who like bold flavors, less so for little kids because of the chili.

The ingredients

4 people

Fish counter

  • White fish fillets 4

Frozen foods

  • Frozen mixed seafood 400 g

Pantry

  • Flouroften in the pantry 5 tbsp
  • Crushed tomatoesoften in the pantry 200 g
  • Dry white wine 10 cl
  • Riceoften in the pantry 300 g
  • Frying oiloften in the pantry 15 cl
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Fruits and vegetables

  • Onion 1
  • Garlic 3 cloves
  • Red chili pepper 1

Dairy

  • Heavy cream 10 cl

Allergens Fish, Shellfish, Mollusks, Gluten, Lactose

The step by step recipe

  1. Sauté the onion, garlic and chopped chili in a little oil, then add the crushed tomatoes. 8 min

    Remove the chili seeds to control how spicy the sauce turns out.

  2. Add the seafood and white wine, then let it cook over medium heat. 8 min

    Let the alcohol cook off before adding the cream.

  3. Pour in the cream and let the sauce thicken gently. 5 min

    Taste and adjust the salt and chili before serving.

  4. Cook the rice in salted water, then drain it. 11 min

    Plain rice balances out the heat of the sauce.

  5. Season and flour the fillets, fry them in hot oil, then top them with the sauce. 8 min

    Drain on paper towels before topping to keep them crispy.

Our tips to get it right

  • Pat the fish fillets dry before coating them in flour, excess moisture keeps the flour from sticking and makes the fish release water while frying.
  • Use a wide pan for the sauce so the seafood cooks in a single layer instead of steaming in its own liquid.
  • If the sauce has cooled down, reheat it gently over low heat, too much heat can cause the cream to split.

The variations

  • Swap the mixed seafood for shrimp alone if you want a sauce that's easier to balance.
  • For a version without fish or seafood, keep the sauce with mushrooms instead and spoon it over breaded chicken fillets.
  • To save time, buy fish fillets that are already breaded and focus your effort on the sauce and rice.

What to serve it with

  • Lime wedges
  • Simple avocado salad
  • Chilled sparkling water

Storage

Store the sauce and rice separately in sealed containers, for up to 2 days in the fridge. Fried fish loses its crunch once reheated, so it's best made fresh. Warm the sauce gently over low heat, without boiling, so the cream doesn't split.

Questions about this dish

Can you use a different fish instead of white fish?

Yes, pick a firm white fish fillet like cod or hake that holds up well to frying. Avoid thin, delicate fillets that can fall apart in the pan.

Can you make the sauce ahead of time?

Yes, the sauce can be made a few hours ahead and gently reheated when you're ready to serve. It actually works well that way, since it should be waiting for the freshly fried fish anyway.

Should the frozen seafood mix be thawed before cooking?

It's best to thaw it and drain it well before adding it to the sauce. Otherwise, the extra water thins out the sauce and keeps it from thickening properly.

How do you control the heat level for sensitive eaters?

Remove the seeds from the red chili before chopping it, that's where most of the heat sits. You can also use just half the chili and adjust at the end of cooking.

How long does it take to make a pescado a lo macho with rice?

Count 50 min in total, prep and cooking included. The recipe is rated “medium”.

How many calories are in a pescado a lo macho with rice?

About 530 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a pescado a lo macho with rice cost?

About €5.00 per serving, or €20.00 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains fish, shellfish, mollusks, gluten, lactose. Always check the labels of the products you buy.

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