Steamed Fish (Pachay)

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Title: STEAMED FISH (PACHAY)
Categories: Fish
Yield: 2 servings

1 ea Small garlic clove, chopped
2 T Onion, chopped
1 T Tomato, chopped
1 T Cilantro, chopped
1/2 t Salt, or to taste
1/8 t Freshly ground black pepper
1/8 t Achiote, dissolved in 1 tsp
1 lb Whole fish - sea bass, scrod
1 x Red snapper, mackerel
1 x Banana leaf or aluminum foil

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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