Community recipe
Aji Amarillo Coconut Cod with Crisp Quinoa and Lime
A bright Peruvian-inspired dinner that pairs tender cod with a silky aji amarillo–coconut sauce and quinoa finished until lightly crisp. Sweet corn, scallions, and lime add fresh contrast, while the oven does most of the work.
- Serves
- 4
- Prep
- 20 min
- Cook
- 30 min
- Difficulty
- medium
Get ready
Ingredients
- 200 g quinoas, rinsed
- 480 ml waters
- 0.5 tsp salt
- 2 tbsp olive oils
- 1 tbsp olive oil
- 1 yellow onion, finely diced
- 3 garlics, minced
- 2 tbsp aji amarillo paste
- 240 ml coconut milks
- 120 ml vegetable stock
- 1 lime, juiced
- 150 g corn kernels
- 600 g cod fillets, about 4 fillets
- 0.5 tsp black pepper
- 3 scallions, thinly sliced
- 15 g cilantro, chopped
Make it
Instructions
- 01
Cook the quinoa
Rinse 200 g quinoa under cool water. Combine it in a saucepan with 480 ml water and 0.5 tsp salt. Bring to a boil, cover, reduce the heat to low, and simmer until the grains are tender and the liquid is absorbed, about 15 minutes. Remove from the heat and let stand covered for 5 minutes, then fluff with a fork.
- 02
Make the crisp quinoa base
Heat 2 tbsp olive oil in a large ovenproof skillet over medium heat. Add the cooked quinoa and spread it into an even layer. Cook undisturbed for 4 minutes, then stir and cook for 2 minutes more, until some grains are golden and crisp. Transfer the quinoa to a bowl and reserve the skillet.
- 03
Build the aji amarillo sauce
In the same skillet, warm 1 tbsp olive oil over medium heat. Add 1 yellow onion, finely diced, and cook for 4 minutes until softened. Stir in 3 cloves garlic, minced, and 2 tbsp aji amarillo paste; cook for 1 minute. Pour in 240 ml coconut milk and 120 ml vegetable stock, then simmer for 4 minutes until slightly thickened. Stir in 1 lime, juiced, and taste for seasoning.
- 04
Add the vegetables and fish
Fold 150 g corn kernels into the sauce. Pat 600 g cod fillets dry, season them with 0.5 tsp black pepper, and nestle them into the skillet. Spoon a little sauce over each fillet.
- 05
Bake and finish
Bake the skillet at 200°C until the fish is opaque and flakes easily, 10 to 12 minutes; the thickest piece should reach 63°C. Meanwhile, slice 3 scallions and chop 15 g cilantro. Scatter the scallions and cilantro over the fish, then serve each portion over the reserved crisp quinoa.
