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Steamed Fish (Pachay)

  • 2servings

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Source: www.cookingindex.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Cellulose
VitaminsA, B1, B2, B3, B6, H, C, P
MineralsSelenium, Natrium, Iodine, Fluorine, Silicon, Potassium, Sulfur, Chlorine, Phosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 tablespoon 15ml Garlic clove - chopped (small)

  2. 2 tablespoons 30ml Onion - chopped

  3. 1 tablespoon 15ml Tomato - chopped

  4. 1 tablespoon 15ml Cilantro - chopped

  5. 1/2 teaspoon 2 1/2ml Salt - or to taste

  6. 1/8 teaspoon 0.6ml Freshly ground black pepper

  7. 1/8 teaspoon 0.6ml Achiote - dissolved in

  8. 1 tsp

  9. 1 lb 454g / 16oz Whole fish - sea bass - scrod

  10. Red snapper - mackerel

  11. Banana leaf or aluminum foil

Instructions Jump to Ingredients ↑

  1. Mix the garlic onion, tomato, cilantro, salt, black pepper and achiote together.

  2. 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.

  3. 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.

  4. Unfold and serve warm. Note: achiote is used mainly to add a red color to the dish.

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