Steamed Fish Package (Tashmul De Pescado)
Submitted by baboose01
Diced bass mixed with tomato, onion, thyme, and bay leaves, wrapped in mashan leaves and steamed. A traditional Guatemalan fish tamale (tashmul) that’s rustic, aromatic, and ready in 40 minutes.
YIELD
2 servingsPREP
10 minCOOK
30 minREADY
40 minTashmul de pescado is a Guatemalan tradition that wraps fresh fish in leaves and lets gentle steam do all the cooking.
Diced bass gets tossed with sliced tomato, thin-cut onion, thyme, bay leaves, and black pepper, then bundled into mashan leaves (or foil if that’s what you have) and steamed for half an hour. The fish stays incredibly moist inside its little package, and the aromatics perfume every bite.
Unwrap at the table and serve straight from the leaves for a presentation that’s as beautiful as it is simple.
Variations
- Try scrod, sea bass, mackerel, or any firm ocean fish fillet in place of the bass
- A whole one-pound fillet works just as well as diced pieces for a more elegant presentation
Kitchen Tips
- Fold the leaf packages snugly so the steam stays trapped inside
- A Chinese-style bamboo steamer works perfectly for this; stack the packages in a single layer
- Serve the fish right in the unwrapped leaves for an authentic, rustic look
Ingredients
Directions
Mix the diced fish, tomato, onion, black pepper, salt, thyme and bay leaves together.
Put the mixture in the middle of the mashan leaves or aluminum foil, fold over each half to the center, then fold over each end toward the middle.
Steam the packages in a Chinese-style steamer over hot water over moderate heat for 30 minutes.
Unwrap and serve hot in the wrappers.
Variation: This procedure works very well if you substitute a 1-pound fillet of an ocean fish shch as scrod, sea bass, mackerel, or whatever is one’s personal preference.
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