How to Grill Sea Bass on Green Corn Pepian

Peruvian cuisine stands out for its ability to elevate simple ingredients into dishes of high complexity, and pan-seared sea bass on green choclo pepián is the perfect example of this balance. Pepián, an ancestral preparation that uses fresh corn as a base, provides a creamy texture and a sweet flavor that contrasts wonderfully with the firmness of the fish. This dish is not only a showcase of the biodiversity of the Andes, but also a balanced option for those seeking a nutritious meal, as it stands out for being low in calories, with little excess added fat, and a good fiber contribution thanks to the corn kernels.

When bringing this dish to the table, you will encounter a complete sensory experience: the herbaceous aroma of cilantro and spearmint emanating from the pepián blends with the light smoky notes of the freshly grilled fish, while the final sauce, inspired by the intense flavors of lomo saltado, adds a touch of acidity and depth that unifies all the elements. It is an ideal recipe to impress at a special meal, with a moderate level of difficulty that allows you to showcase precise cooking techniques. Below, we explain the step-by-step to achieve this winning combination in your own kitchen.

The Secrets of Pepián with the Ideal Texture

Achieving that velvety, fragrant consistency in choclo pepián requires attention to technical details during its preparation.

• The corn’s texture: It is essential that the ground choclo be cooked over low heat with constant movement. Being a starch-rich ingredient, direct contact with heat without stirring could burn the base, ruining the fresh flavor we seek.

• Herbal infusion: Cilantro and spearmint should not be cooked for too long. Blending cilantro with the chicken stock guarantees that the green color is vibrant, while spearmint acts as a final aromatizer that is removed before serving so as not to make the mixture bitter.

The technique behind the fish and the stir-fry

The success of this dish lies in the contrast of temperatures and textures between the fish and the sauce crowning it.

• One-sided sear: By browning the sea bass on only one side in the pan, we obtain a crisp, golden crust, while finishing the rest of the cooking in the oven keeps the flesh juicy and perfectly cooked, preventing it from drying out.

• Pan deglazing: Using the same pan where we browned the fish to prepare the lomo saltado-style sauce is a chef’s trick. We take advantage of the juices and flavors left on the metal to give them new life with soy sauce and vinegar, creating a flavorful emulsion.

Sea Bass Seared on Green Choclo Pepian | Recipe

Ingredients

For the green pepian: – ½ red onion, thickly sliced – One teaspoon ají amarillo paste – One clove garlic, crushed – 5 cilantro sprigs – One cup chicken stock – 2 choclo ears, ground – 2 spearmint sprigs – Salt and pepper to taste – Olive oil

For the sea bass and sauce: – A 200 g sea bass fillet – Vegetable oil – ¼ onion, julienned – One garlic clove, crushed – An ají amarillo, deveined and deseeded, julienned – A thick julienne tomato – A splash of soy sauce – A splash of red wine vinegar – 2 cilantro sprigs – Salt and pepper to taste – Olive oil

Preparación

1. For the pepian, heat a splash of olive oil in a pot over high heat and brown the onion.

2. Add the ají amarillo paste and the crushed garlic; sauté until the aromas meld.

3. Stir in the cilantro blended with the chicken stock and the ground choclo.

4. Reduce the heat to low and cook for five or six minutes, stirring constantly until the choclo reaches a cooked, creamy texture.

5. Before removing it, add the spearmint sprigs to perfume. Adjust the seasoning, remove the spearmint, and keep the pepian warm.

6. For the sea bass, season the fillet with salt and pepper.

7. Heat vegetable oil in a skillet over high heat and sear the fish on only one side. When the edges turn white after about six minutes, remove from the pan.

8. Finish cooking the fish in the oven at 250 °C for five minutes.

9. In the same pan, warm a splash of olive oil over medium heat and brown the onion with the garlic.

10. Add the ají amarillo julienned, the tomato, and the soy sauce; sauté for two or three minutes.

11. Add the vinegar and cilantro leaves, season with salt and pepper to taste.

12. Serve a base of pepian on a wide plate, place the sea bass fillet on top, and crown with the stir-fried sauce.

This recipe is an excellent way to integrate fiber and lean proteins into a single dish. Enjoy the blend of fresh and spiced flavors, making sure to serve it immediately to appreciate the contrast between the creamy pepian and the sea bass just out of the oven.

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