Steamed fish (pachay)

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Recipe by: linsy

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Preparation Time:

10 Min

Serves:

Difficulty:

Easy

Cost:

Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 Small garlic clove, chopped 1/8 ts Freshly ground black pepper
2 tb Onion, chopped 1/8 ts Achiote, dissolved in 1 tsp
1 tb Tomato, chopped 1 lb Whole fish - sea bass, scrod
1 tb Cilantro, chopped Red snapper, mackerel
1/2 ts Salt, or to taste Banana leaf or aluminum foil

Mix the garlic onion, tomato, cilantro, salt, black pepper and achiote
together. Put half of the sauce in the center of a banana leaf or
sheet of foil, place the fish on top, and pour the rest of the sauce
over it. Fold it all into a package.
Bake or roast the package in a comal or a dry skillet for 20 minutes.
Turn the package over several times during the roasting process.
Unfold and serve warm.
Note: achiote is used mainly to add a red color to the dish.
a comal is a flat clay plate about 24 inches in diameter
Source: False Tongues and Sunday Bread by Copeland Marks