Steamed Fish (Pachay)
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
favorite of 1 people 0 people want to try
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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