Pescado a lo Macho Receta
Craving a bold and comforting Peruvian seafood dish? This pescado a lo macho recipe features a crispy seared fish fillet topped with a rich, spicy seafood sauce made from shrimp, squid, and mussels. What makes this dish truly unforgettable is the flavor-packed sauce, starring Lee Kum Kee Premium Soy Sauce and Panda Brand Oyster Flavored Sauce. These signature sauces add deep umami and savory richness to every bite, making it a must-try for seafood lovers.
What You Will Need
Ingredients
- 2 lb. mixed seafood (shrimp, squid, mussels, etc.), cleaned
- 4 white fish fillets (tilapia, cod, or corvina)
- 1 Tbsp. vegetable oil
- All-purpose flour, for dredging
- Cooked white rice, for serving
- Boiled or fried yuca, for serving
- Fresh cilantro, chopped, for garnish (optional)
Seasoning
- Salt and pepper, to taste
Sauce Mix
- 1 Tbsp. vegetable oil
- 1 large white onion, finely chopped
- 2 celery stalks, finely chopped
- 1 red bell pepper, finely chopped
- 3 ripe tomatoes, finely chopped
- ¼ tsp. pepper
- 1 tsp. ground cumin
- 1 Tbsp. Lee Kum Kee Soy Sauce Premium
- 1 Tbsp. garlic paste
- 2 Tbsp. ají panca paste
- 1 pinch ají amarillo paste
- 2 Tbsp. tomato paste
- ½ cup seafood broth
- ¼ cup dry white wine
- 2 Tbsp. Lee Kum Kee Panda Brand Oyster Flavored Sauce
- ½ cup evaporated milk
- 1 tsp. cornstarch, mixed with a splash of water (optional, for thickening)
- 1 Tbsp. fresh lime juice
Made with
Lee Kum Kee products
How to make it
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Make the Sauce Base (Salsa Madre): Heat oil in a skillet over medium heat. Sauté the onion until translucent, then add celery and red bell pepper. Cook until softened. Stir in the tomatoes and season with pepper and cumin. Continue cooking until the vegetables are fully broken down.
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Blend and Simmer: Transfer the sautéed mixture to a blender. Add Lee Kum Kee Soy Sauce Premium, garlic paste, ají panca, ají amarillo, tomato paste, seafood broth, and blend until smooth. Return the sauce to the skillet, add white wine and Lee Kum Kee Panda Brand Oyster Flavored Sauce, and let simmer until slightly thickened.
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Stir in the evaporated milk and bring to a low simmer. Add the mixed seafood and cook until just tender. If needed, thicken with cornstarch slurry. Stir in the lime juice and adjust seasoning to taste.
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Season the fish fillets with salt and pepper, dredge in flour, and sear in a separate pan with oil until golden and cooked through. Set aside.
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Plate the rice and yuca, place the fish fillet on top, and generously ladle the hot seafood sauce over the fish. Garnish with chopped cilantro, if desired.