📝 About This Recipe
A stunning maritime twist on a Lima classic, Chi Jau Kay Fish marries the crispy textures of Chinese tempura with the bold, savory depth of Peruvian-Cantonese 'Chifa' flavors. Instead of the traditional chicken, succulent white fish fillets are velveted, breaded in potato starch, and fried to golden perfection before being smothered in a rich, ginger-infused oyster sauce. This dish represents the soul of Peruvian fusion: a harmonious blend of salty, umami, and aromatic notes that dance on the palate.
🥗 Ingredients
The Fish and Marinade
- 600 grams Firm White Fish Fillets (Sea Bass, Corvina, or Tilapia; cut into 2-inch pieces)
- 2 tablespoons Soy Sauce (Sillao) (Light soy sauce preferred)
- 1 teaspoon Ginger Paste (Freshly grated)
- 1 teaspoon Sesame Oil (Toasted)
- 1 Egg (Lightly beaten)
- 1 cup Potato Starch (Chuño) (For dredging; cornstarch is a suitable substitute)
Chi Jau Sauce
- 1.5 cups Chicken Stock (Unsalted or low sodium)
- 4 tablespoons Oyster Sauce (High quality for best umami)
- 1 tablespoon Dark Soy Sauce (Mainly for a deep mahogany color)
- 1 teaspoon Sugar (To balance the salt)
- 2 cloves Garlic (Minced very fine)
- 1/4 teaspoon Cinnamon Powder (A signature Chifa secret ingredient)
- 2 tablespoons Slurry (Equal parts potato starch and water)
For Frying and Garnish
- 2 cups Vegetable Oil (For shallow or deep frying)
- 3 stalks Scallions (Green parts only, sliced on a bias)
- 1 tablespoon Toasted Sesame Seeds (For garnish)
👨🍳 Instructions
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1
Pat the fish fillets completely dry with paper towels to ensure the marinade adheres properly and the crust becomes extra crispy.
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2
In a medium bowl, whisk together the soy sauce, ginger paste, sesame oil, and the beaten egg. Add the fish pieces and toss gently to coat; let it marinate for 15 minutes.
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3
Prepare the sauce: In a small saucepan, combine chicken stock, oyster sauce, dark soy sauce, minced garlic, sugar, and cinnamon. Bring to a gentle simmer over medium heat.
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4
Once the sauce is simmering, whisk in the starch slurry slowly. Continue to cook for 2-3 minutes until the sauce thickens into a glossy gravy that coats the back of a spoon. Keep warm on low heat.
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5
Place the potato starch (chuño) in a shallow dish. Dredge each piece of marinated fish in the starch, pressing firmly so it forms a thick, even crust. Shake off any excess.
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6
Heat the vegetable oil in a wok or deep skillet to 350°F (175°C). You can test the heat by dipping a wooden chopstick in; if it bubbles rapidly, the oil is ready.
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7
Carefully fry the fish in batches to avoid crowding the pan. Fry for 3-4 minutes, turning once, until the exterior is golden brown and shattered-glass crisp.
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8
Remove the fish with a slotted spoon and drain on a wire rack or paper towels to maintain the crunch.
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9
Arrange the crispy fish pieces on a serving platter. Immediately pour the hot Chi Jau sauce over the center of the fish, leaving some edges exposed to showcase the crunch.
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10
Garnish generously with sliced scallions and toasted sesame seeds. Serve immediately while the contrast between the hot sauce and crispy fish is at its peak.
💡 Chef's Tips
Use potato starch (chuño) instead of cornstarch if possible; it creates a much crispier, lighter crust that stays crunchy longer under the sauce. Don't skip the pinch of cinnamon or Chinese five-spice; it provides that authentic 'Chifa' aroma found in Lima's best eateries. Ensure the oil is hot enough before frying; if the oil is too cool, the fish will absorb the grease and become soggy. Serve the sauce on the side if you prefer to dip, preserving the maximum crunch of the fish coating.
🍽️ Serving Suggestions
Serve with a side of Arroz Chaufa (Peruvian Fried Rice) for the ultimate Chifa experience. Pair with a cold glass of Inka Kola, the classic bubblegum-flavored soda of Peru. A side of pickled radish or 'Nabo Encurtido' provides a bright acidity that cuts through the rich oyster sauce. For a wine pairing, a crisp, acidic Riesling or a dry Rosé complements the savory and salty notes beautifully.