Comments on: Sweat dat Fish

By: More Peruvians! – SaltShaker

More Peruvians! – SaltShaker — Fri, 12 Apr 2024 18:16:32 +0000

[…] loves sudado, though he generally prefers a fish only version, he happily ate all but the head-on prawn. I get […]

By: How I Roasted a Watermelon, and Other Stories

How I Roasted a Watermelon, and Other Stories — Mon, 03 Feb 2014 15:56:52 +0000

[…] in the gelato. Then on to the fish course pictured above – our latest take on sudado, slightly inspired by one of our meals in Trujillo last year – I quickly broil the fish, in […]

By: Route 66

Route 66 — Mon, 07 Oct 2013 14:11:33 +0000

[…] with a sudado at a San Telmo eatery, I thought I’d bring balance back to our world. Classic, the way he taught me to make it, and served over rice flavored with onion, garlic and bay […]

By: Upper Crust Trujillo Cooking

Upper Crust Trujillo Cooking — Thu, 25 Jul 2013 13:57:01 +0000

[…] got sauteed peppers and onions, and a sauce that is a reduction of the broth from making sudado. […]

By: A Taste of Peru

A Taste of Peru — Sat, 26 Nov 2011 16:11:26 +0000

[…] another take on a sudado, made with fresh grouper and all that good […]

By: A Loose Chinese Connection

A Loose Chinese Connection — Thu, 03 Nov 2011 13:23:13 +0000

[…] And, finally, a sudado, a traditional Peruvian dish that’s one of our favorites. Unfortunately, not here – pretty insipid, uninteresting, and filled with a rather bony pescadilla, a type of cheap hake. Overcooked, the dish was mostly just broth, and not remotely what we tend to think of as a decent sudado. […]