Steamed Fish (pachay) Recipe
Yield: 2 ServingsRecipe by luhu.jp
Ingredients:
1 each: Small garlic clove, chopped
2 tbsp: Onion, chopped
1 tbsp: Tomato, chopped
1 tbsp: Cilantro, chopped
1/2 tsp: Salt, or to taste
1/8 tsp: Freshly ground black pepper,
1/8 tsp: Achiote, dissolved in 1 tsp
1 lbs: 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.
a comal is a flat clay plate about 24 inches in diameter
Source: False Tongues and Sunday Bread by Copeland Marks
Source from luhu.jp
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
Source from luhu.jp
Tags
Fish