- Heat oil in a large high-sided skillet over medium heat.
- Sauté small diced onions and garlic for about five minutes.
- Stir in aji amarillo paste along with ginger and cook for three minutes.
- Add wine, chicha de Jora or beer and cook until reduced slightly, about three to five minutes.
- Incorporate fish stock with a pinch of cumin and half of the tomatoes, onions, green onion, fresh yellow peppers, and cilantro sprigs. Do not mix. This will be “the bed” for the fish filets.
- Season fish with salt and pepper, add it to the skillet gently on top of “the bed”. Put the rest of the tomatoes, onions, green onion, fresh yellow peppers, and cilantro sprigs.
- Cover and reduce heat to a simmer, about 8 to 10 minutes.
- When the fish is cooked add limo peppers and squeeze lime drops over the skillet.
- Serve immediately in bowls with a good amount of the broth.
Note: In Peru we eat this dish with a generous side of rice, or boiled yucas.