I probably ate this first at El Polla Inka in Anaheim sometime during high school. It was pretty tasty, but it wasn't until I had it at Mario's Peruvian Seafood--on the eastside in LA, close to Larchmont Village/Hancock Park (it's technically Mid-Wilshire)--that I was blown away. I went back for more, tried it multiple times in various combinations. I decided the two best versions are lomo saltado (beef) and saltado mariscos (some mix of shellfish usually).
- I used frozen basa (sole) fillets which I sliced and marinated in some soy sauce with cumin powder, paprika and ground pepper. I didn't have quite enough basa so I used some of the fancy smoked salmon I bought but didn't marinate that.
- I went all-out and used Peruvian blue/purple potatoes for the fries. Sliced them up to steak-fry size and deef-fried them in a heavy pan. Blue potatoes have a deliciously nutty flavor and richer texture than regular potatoes.
- Roughly cubed two tomatoes off the vine along with half a red onion. Threw the onions into a very hot wok with minced garlic and let it brown/char a bit, then cooked until it was only slightly wilty. Added the tomatoes and stir-fried it for just a minute or two, just enough to "warm up" the tomatoes.
- Lastly, wiped the wok off a bit and made sure it was super hot before throwing on the fish to brown. Cooked on one side for 1 min. and the flipped, being careful to scrape each piece off the wok along with its delicious browned crust. Cooked the other side until done.
- Tossed everything together. Served over brown rice (extra healthy!)