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Steamed Fish (Pachay)



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Steamed Fish (Pachay)

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Posted by ADMIN at 09/26/2007 06:36 | 0 comments

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


Ingredients:

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

Serves:

2 Servings

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