Heat plenty of oil in a skillet. Season the fish fillets with salt, dredge them in flour, and fry on both sides until golden. Set aside.

Wash and remove the seeds from the yellow chili pepper, then cut it into strips. Cut the onion in half, then into quarters, and separate the layers. Mince the garlic. Peel the tomato and cut it into wedges.

In the same skillet used to fry the fish, add the onion, then the garlic, salt, pepper, yellow chili pepper, ají panca, and ají mirasol. Stir, then add the tomato, fish stock, and vinegar. Mix well, add the fried fish, and cook for about 5 more minutes. Turn off the heat and add the washed cilantro and parsley.

Serve with oregano sprinkled on top! This dish tastes even better the next day, as the fish absorbs the sauce and the flavors become more intense and delicious. Thank you, Lily, for teaching us this recipe in the Zoom workshop. Simply spectacular!