Chilean puyes salteados al merkén are tiny translucent river fish quickly sautéed for about two minutes in olive oil perfumed with a crushed unpeeled garlic clove, seasoned with sea salt, pepper, and merkén, and served with crackers or toast. They take 10 minutes of preparation plus 5 minutes of cooking and serve 4 people.
Puyes are small, scaleless fish caught with nets in southern Chilean river mouths, traditionally cooked right after the catch.
How to Make Chilean Puyes with Merkén?
This dish is made right after fishing, with fresh puyes, as a nourishing meal after a hard day’s work. The garlic flavors the oil first, and the fish cook in just a couple of minutes.
Nutritional Information
Each serving of sautéed puyes contains approximately 180 kcal, 18 g of protein, 12 g of total fat, 35 mg of cholesterol, 0 g of carbohydrates, and 250 mg of sodium. These values are estimates and may vary depending on ingredients and portion sizes.
Homemade Chilean Puyes Salteados al Merkén Recipe
Preparation: 10 minutes
Cooking: 5 minutes
Servings: 4 people
Ingredients
- 200 g (7 oz) of fresh puyes
- 60 ml (1/4 cup) of olive oil
- 1 clove of garlic
- Merkén
- Fine sea salt
- Black pepper
Instructions
- Rinse the puyes in cold water, fresh or fully thawed, drain, and set aside. Crush the garlic with the flat of a wide knife, leaving the skin on.
- Heat the olive oil in a medium skillet with the crushed garlic and cook for a couple of minutes. Add the puyes, salt, pepper, and a pinch of merkén and sauté for about two more minutes.
- Toss the pan to mix everything, remove the garlic, and serve the puyes with their olive oil, alongside crackers or toast.
Additional Tips
Keep the garlic skin on
The skin protects the garlic so it perfumes the oil without burning or turning bitter.
Cook very briefly
Puyes should cook for no more than two minutes, or their delicate texture is lost.
Dry thawed fish well
Excess water makes them boil instead of sauté.
| Original ingredient | Substitute | Ratio | Flavor note |
|---|---|---|---|
| Puyes | Whitebait or small silversides | 1:1 | Similar texture |
| Merkén | Smoked paprika and chili flakes | A pinch | Less smoky |
| Olive oil | Butter and oil | 1:1 | Richer |
| Crackers | Toasted marraqueta | Heartier |
Frequently Asked Questions (FAQs)
1. Where can I find fresh puyes?
The season peaks in late spring and early summer, at local markets near river mouths in southern Chile, such as the Palena.
2. Can I cook them frozen?
Yes, but thaw them fully in the refrigerator and drain them very well so they sauté instead of boil.
3. What do I serve them with?
Traditionally on crackers or toast, or as part of a seafood starter spread.
4. Do puyes need cleaning inside?
No. They are so small that they are eaten whole, with no internal cleaning needed.
What Are Puyes?
Puyes are tiny, translucent juvenile fish of the genus Galaxias found in southern Chilean rivers and estuaries, prized as a seasonal delicacy.
Benefits of Puyes
Puyes are a good source of high-quality protein and omega 3 fatty acids, and since they are eaten whole they also provide calcium.
Did You Know?
The puye harvest is concentrated in late spring and early summer, especially at the mouth of the Palena River in the Aysén region.
