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Steamed Fish (Pachay)

Recipes »  Main Dish  »  Fish and Shellfish

Try this Steamed Fish (Pachay) recipe, or contribute your own. "Cilantro" and "Seafood" are two of the tags cooks chose for Steamed Fish (Pachay).

Yield: 2 Servings Ready in 1 hours

Cuisine: AmericanMain Ingredient: Seafood-Other

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Servings          
Original recipe makes 2 Servings
1 Small garlic clove, chopped
1/8 tsAchiote, dissolved in 1 tsp
1 tbTomato, chopped
1/8 tsBlack Pepper; freshly ground
Red snapper, mackerel
1/2 tsSalt, or to taste
1 lbWhole fish - sea bass, scrod
Banana leaf or aluminum foil
2 tbOnion; chopped
1 tbCilantro, chopped

Steamed Fish (Pachay) Preparation

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

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Calories Per Serving: 1
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Tags

  1. Seafood
  2. Cilantro
  3. Garlic
  4. Onion
  5. Sea Bass
  6. Snapper
  7. Tomato
  8. Seafood-Other

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