From the Amazon's Heart: Peru's Garlicky Grilled Fish in Banana Leaves (Patarashca)
Details
Earthy, aromatic, and straight from the heart of the jungle.
Ingredients
Instructions
Prepare The Fish By Making Shallow Cuts Across Both
First, prepare the fish by making shallow cuts across both sides and seasoning generously with salt and pepper, letting them rest for about 10 minutes.
Season This Mixture With Additional Salt And Pepper
In a medium bowl, create the garlic-heavy filling by thoroughly mixing the minced garlic, chopped onion, sweet chili peppers, cilantro, cumin, and oil; season this mixture with additional salt and pepper to taste.
Generously Stuff And Coat The Fish With This Aromatic
Generously stuff and coat the fish with this aromatic mixture, ensuring it gets into the cuts.
Gently Warm The Bijao Or Banana Leaves
Next, gently warm the bijao or banana leaves over an open flame or in hot water to make them pliable, then place a stuffed fish in the center of each leaf.
Creating A Secure Parcel
Wrap the fish tightly, creating a secure parcel.
Cook The Wrapped Fish On A Hot Grill
Cook the wrapped fish on a hot grill over charcoal for about 15-30 minutes, turning a few times, until the fish is cooked through and flaky.
Serve The Patarashca Immediately
Serve the Patarashca immediately, still in its leafy parcel, accompanied by boiled yuca and grilled plantains for an authentic Amazonian meal.
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