Fish Enchilado

Wash and drain the fish. Season it with salt and pepper, and add the lemon juice. Let it marinate in this mixture while you prepare the other ingredients.

Cut the onion and peppers into julienne strips. Cut the tomatoes into small cubes. In a mortar, place the garlic, parsley, and basil leaves. Mash them well and set aside.

In a plastic bag or a container with a lid, place the flour and add the fish you had reserved. Seal it well and shake it gently so that the fish gets coated in flour. Remove the excess flour from each piece of fish and fry them for 2 minutes in hot oil. Make sure they brown on all sides. Remove them from the heat, let them drain on paper towels, and set them aside.

In a pot, heat 3 tablespoons of oil over low heat. Add the crushed garlic and basil. Stir to ensure it browns evenly. When the garlic turns golden, add the onion, tomatoes, peppers, and ginger. Stir again and mix the ingredients well. When these ingredients start to release juices, add the tomato sauce.

Some people add a pinch of sugar to balance the acidity of the tomato, but in this dish, I don’t recommend it because the red onion is very sweet.

Cover the pot and let the sauce simmer for 5 minutes. Then add the lightly fried fish cubes. Cover them with the sauce, but avoid stirring so they don't break. Let them simmer for 3 minutes. Turn off the heat and let them rest covered for about 10 minutes.

Serve the fish enchilado with white rice. If you have leftover sauce, don’t throw it away; I recommend spreading it on bread, toast, or crackers.

This dish has an intense yet balanced flavor. To make it perfect, pair it with a cold beer or a white wine.

Enjoy your meal!!