Steamed Fish (Pachay)

Steamed Fish (Pachay) Ingredients

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

Instructions for Steamed Fish (Pachay)

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 From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini

Main Ingredient: Seafood-OtherCuisine: Uncategorized

More like this...

Steamed Fish with Fish Gravy

Steamed Fish and Scallops with Snow Peas

Thai Country-Style Steamed Fish in Garlic Lime Sauce

Steamed Fish Topping Mixtures

Steamed Whole Fish

Ingredient Insight - look inside this recipe