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Peru · Peacock Bass

Amazon Fish Grilled in Bijao Leaves

Patarashca

In the Peruvian Amazon, fish is seasoned with garlic, cumin, ají and sacha culantro, wrapped in bijao or banana leaves and set right on the coals. It steams in its own juices and comes out smoky.

  • Prep 25 min
  • Cook 25 min
  • Serves 4
  • Level Easy
Photo: Raninbima05 · CC BY-SA 4.0
Served with: Amazonian Plantain Balls ↓En Español

Ingredients

Tap each item as you gather it.

For the fish

For wrapping

Method

Step by step, the way it is done on the island.

  1. Season the fish. Mix the garlic, cumin, ají paste, salt, pepper and oil. Rub it all over the fish and let it sit 15 minutes.
  2. Soften the leaves. Pass the leaves quickly over a flame or hot grill until they turn shiny and flexible. Wipe them clean.
  3. Wrap. Lay two leaves crossed, put a bed of onion, tomato and pepper in the middle, then the fish, then the rest of the vegetables and herbs. Fold into a tight packet and tie with string.
  4. Grill. Set the packets on a grill over medium coals and cook 10–12 minutes per side, until the leaves are charred and the fish flakes.
  5. Serve. Bring the packets to the table and open them there, with tacacho and a squeeze of lime.

On the side

The side dish that belongs with it, full recipe included.

Peruvian Amazon, Peru

Amazonian Plantain Balls

Tacacho

Green plantains roasted, mashed with lard and crispy pork bits and rolled into balls. In Iquitos and Tarapoto they come with river fish grilled in leaves.

  • Prep 15 min
  • Cook 30 min
  • Serves 4
  • Level Medium

You need

  • 4 green plantains
  • 4 oz (115 g) pork belly or bacon, in small dice
  • 2 tbsp lard or vegetable oil
  • ½ tsp salt

How to make it

  1. Roast the plantains. Peel the plantains and cut into chunks. Roast them on a grill or in a 400 °F (200 °C) oven for 20–25 minutes, turning, until tender and lightly browned. (Or fry them gently in oil until soft.)
  2. Crisp the pork. Meanwhile fry the pork in a skillet over medium heat for 10–12 minutes until golden and crisp. Keep the fat.
  3. Mash. While the plantains are hot, mash them in a mortar or with a heavy pestle, adding the lard, the pork fat, salt and the crispy pork bits.
  4. Shape. Wet your hands and roll into tight balls the size of a tennis ball. Serve warm.

Photo: vivir_de_ilusiones · CC BY 2.0

More ways to cook Peacock Bass

Same fish, a different corner of the sea.

Manaus, BrazilAmazon Roasted Stuffed Peacock Bass
Guri, VenezuelaVenezuelan Fried Peacock Bass
Lago Guajataca, Puerto RicoPan-Fried Peacock Bass Fillets with Cilantro Mojo