Peruvian Pot
Patarashca
A quintessential Amazon dish of fresh river fish seasoned with jungle spices and herbs, wrapped in bijao leaves and grilled over open flame. Simple, smoky, and bursting with flavor.
Ingredients
Instructions
- 1
Season the fish fillets with salt, cumin, minced garlic, and lime juice. Let sit for 15 minutes while you prepare the toppings.
- 2
Thinly slice the onion, cocona or tomatoes, and ají peppers. Tear the sacha culantro leaves into pieces.
- 3
Soften the bijao or banana leaves by briefly passing them over an open flame or blanching in hot water until pliable.
- 4
Place each fish fillet on a leaf. Top with sliced onion, cocona, ají, and sacha culantro. Fold the leaves tightly into sealed packets and secure with kitchen string or toothpicks.
- 5
Grill the packets over medium heat for 12-15 minutes per side, or bake at 200°C (400°F) for 20-25 minutes. The fish is ready when it flakes easily. Unwrap at the table and serve with boiled yuca or rice.
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