Steamed Fish (Pachay)
Submitted by arks-girl
Whole fish wrapped in a banana leaf with garlic, tomato, cilantro, and achiote, then roasted on a comal or dry skillet. A traditional Central American pachay recipe that’s simple and full of smoky, earthy flavor.
YIELD
2 servingsPREP
10 minCOOK
20 minREADY
30 minPachay is one of those ancient recipes that proves you don’t need a long ingredient list to make something unforgettable.
A whole fish gets slathered in a rustic sauce of garlic, onion, tomato, cilantro, and earthy achiote, then wrapped in a banana leaf and dry-roasted on a comal or in a skillet. The banana leaf traps all the steam and imparts a subtle, smoky-herbal flavor you can’t get from foil.
Thirty minutes, start to finish. This is how fish has been cooked in Central America for generations.
Kitchen Tips
- Banana leaves are available frozen at Latin and Asian grocery stores; thaw and wipe clean before using
- If you can’t find banana leaves, aluminum foil works as a substitute but won’t add the same flavor
- Achiote (annatto) gives the sauce its signature reddish color and a mild, peppery earthiness
- Turn the package several times during roasting so both sides cook evenly
- Red snapper or mackerel work best, but any firm whole fish will do
Ingredients
Directions
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.
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