Steamed fish (pachay)
2 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Small garlic clove, chopped | |
| 2 | tablespoons | Onion, chopped |
| 1 | tablespoon | Tomato, chopped |
| 1 | tablespoon | Cilantro, chopped |
| ½ | teaspoon | Salt, or to taste |
| a | comal is a flat clay plate about 24 inches in diameter | |
| ⅛ | teaspoon | Freshly ground black pepper |
| ⅛ | teaspoon | Achiote, dissolved in 1 tsp |
| 1 | pounds | Whole fish - sea bass, scrod |
| Red snapper, mackerel | ||
| Banana leaf or aluminum foil | ||
Directions
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.
Source: False Tongues and Sunday Bread by Copeland Marks
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