Recipe for Steamed Fish (Pachay) 
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Yield:
2 Servings
Ingredients:
Amount Ingredient
1 sm garlic clove, chopped
2 tbl Onion, chopped
1 tbl Tomato, chopped
1 tbl Cilantro, chopped
1/2 tsp Salt, or to taste
1/8 tsp Freshly ground black pepper
1/8 tsp Achiote, dissolved in 1 tsp
1 lb Whole fish - sea bass, scrod
Red snapper, mackerel
Instructions:
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.

a comal is a flat clay plate about 24 inches in diameter

False Tongues and Sunday Bread by Copeland Marks

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