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In the culinary treasury of Chile, you can find many fish and seafood dishes that delight gourmets around the world. Today we are introduced to them by the well-known brand “Maguro”.
A light breeze in the plate
One of the main gastronomic treasures of Chile is salmon. Thanks to the company “Maguro” you can fully enjoy its authentic taste. The assortment includes both gutted fish with a head, and selected fillets, first-class steaks, exquisite cuts. This type of fish is suitable for ceviche, a traditional snack popular in Latin America. Cut into slices 400 g of salmon fillet, lightly salt, mix gently and put in a glass bowl. Chop the red onion in half rings, generously cover with salt and knead with your hands until the juice is released. Leave the onion for 2-3 minutes, then wash it in water, dry it with a towel and send it to the fish. Season the salmon with chili pepper to taste, pour the juice of 3-4 limes and marinate in the refrigerator for about an hour. Such a sophisticated snack is especially good in a duet with fresh herbs, and you can serve it in an original way on crunchy crackers!
Fire-breathing salmon
In Chile, it is customary to cook steaks not only from meat, but also from fish. The exquisite Chilean salmon from Maguro is perfect for them. The main secret of a good steak is the right marinade. Combine in a bowl 20 g of spices for fish, 10 g of a mixture of peppers and tarragon, a generous pinch of coarse salt and tear 2-3 sprigs of rosemary with your hands. Pour this spicy mixture with lemon juice and 4 tablespoons of olive oil, rub 4 salmon steaks on all sides. Leave them to marinate for at least half an hour. Now we make a pocket of food foil, lubricate the inside with oil. Put the fish steak on top, pour the marinade and wrap the pocket. We do the same with the remaining fish and bake it in the oven for 20 minutes at 180 °C. A light side dish of juicy lettuce leaves will best emphasize the harmony of the taste of salmon steaks.
A riot of flavors and aromas
A favorite dish of Chileans, curanto is designed to please both meat-eaters and fish gourmets. And this is not surprising, because it is prepared from fish, shellfish and meat. According to an old custom, a hole is dug in the ground, covered with hot stones, food is placed inside, covered with wet burlap and covered with earth for an hour. We will resort to a more familiar method. Cover the bottom of the cauldron with foil and cabbage leaves. Coarsely chop 1 kg of salmon, 500 g of pork tenderloin and 5 chicken legs. We wash and dry 1 kg of mussels, scallops, shrimps and mini-octopuses. All these seafood of the highest quality is just in the range of “Maguro”. We put in the cauldron layers of seafood, potato cubes, red beans and meat. Repeat the layers to the top, pour 200 ml of white wine and hide in the cabbage leaves. Put the cauldron in the oven and cook for 60-90 minutes at 180 °C. It is impossible to resist such a colorful dish. This dish is served simply: all the contents are carefully laid out on plates and sprinkled with lemon juice.
Placers of sea treasures
Paila marina is a favorite soup of Chileans. It is usually made from red fish, ascidia, eel, shellfish, and mussels. However, you can add your favorite seafood here. Take the seafood from “Maguro” as a basis, and the success of the dish is guaranteed, in whatever variation you plan it. First, cook 1 kg of mussels on a half shell in 500 ml of water for 5-7 minutes. The resulting broth is carefully filtered. Fry the chopped onion with a clove of garlic in a saucepan in olive oil. When they are browned, add a handful of fresh parsley, 100 ml of white wine, mussel broth, 1 tsp chili and salt to taste. Gradually bring the broth to a boil, lay 150 g of peeled shrimp and squid meat, cook over medium heat for 7 minutes. At the end, put the mussels, let the soup boil again and insist under the lid for 5 minutes.
Fish on scarlet velvet
Caldiyo de congrio — another gift for gourmets. Prepare a dish of congrio fish, which is also called sea eel or shrimp fish. We offer to supplement it with tomato sweet and sour sauce. Peel 700 g of fish fillet, rub with coarse salt, leave in the refrigerator for an hour. Mix 1 tablespoon of grated ginger root, 2-3 tablespoons of soy sauce, 1 tablespoon of sugar and 50 ml of water in a bowl. In another bowl, whisk the lemon juice, 3-4 tablespoons of sugar, 2 tablespoons of tomato paste and a pinch of black pepper. In a frying pan with hot vegetable oil, make a roast of 100 g of green onions and 2 cloves of garlic. Spread 10-12 whole cherry tomatoes with tomato dressing and, gently stirring, simmer for 10 minutes. Next, the fish fillets are placed in a baking dish and kept in the oven at 180 °C for 30 minutes. All this time, periodically pour it with ginger-soy sauce. Serve the fish with spicy tomato sauce and fresh herbs.
In the Chilean cuisine, there are still many delicious discoveries. It is much more pleasant to make them together with the Maguro trademark. Selected fish and seafood of the highest quality will help you to accurately implement any recipe and make an exciting journey without leaving the confines of your favorite cuisine.