Steamed Fish (Pachay)

Recipe Ingredients

1 tablespoon	15ml	Garlic clove - chopped (small)
2 tablespoons	30ml	Onion - chopped
1 tablespoon	15ml	Tomato - chopped
1 tablespoon	15ml	Cilantro - chopped
1/2 teaspoon	2.5ml	Salt - or to taste
1/8 teaspoon	0.6ml	Freshly ground black pepper
1/8 teaspoon	0.6ml	Achiote - dissolved in 1 tsp
1 lb	454g / 16oz	Whole fish - sea bass - scrod
		Red snapper - mackerel
		Banana leaf or aluminum foil

Recipe Instructions

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.

Source:
A comal is a flat clay plate about 24 inches in diameter False Tongues and Sunday Bread by Copeland Marks

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