Entree: Peru – Amazonian Peru – Patarashca (Grilled or roasted whole river fish wrapped in bijao leaves with Amazonian herbs and spicy citrus marinade)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 35 min

Total 50 min

Ingredients

- 1 whole paiche or large river fish, about 2 lb (900 g), cleaned and scaled
- 2 tbsp (30 ml) neutral oil (vegetable or canola)
- 1 medium red onion, thinly sliced — about 6 oz (170 g)
- 3 cloves garlic, minced — about 9 g
- 2 tbsp (30 g) ají amarillo paste or fresh ají amarillo, seeded and finely chopped
- 2 tbsp (30 ml) lime juice (about 1–2 limes)
- 1/2 cup (8 g) fresh cilantro, chopped
- 1 tsp (5 g) sea salt, or to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 1 small tomato, finely chopped — about 4 oz (115 g)
- 2 tbsp (30 ml) beer or water (optional, for loosening marinade)
- Bijao leaves for wrapping (if unavailable, banana leaves)
- Kitchen twine or skewers for tying (no measurement)
- Lime wedges for serving (no measurement)

Instructions

1. Rinse and pat the fish dry. Make 3 shallow diagonal slashes on each side of the fish to allow flavors to penetrate.
2. In a bowl, combine oil, sliced onion, minced garlic, ají amarillo paste, lime juice, chopped cilantro, chopped tomato, salt, pepper, and beer or water if using. Stir to form a chunky marinade.
3. Rub half the marinade into the slashes and inside the cavity of the fish. Reserve the remaining marinade for serving.
4. Wipe the bijao leaves clean over low heat to make them pliable. Place 1–2 leaves overlapping on a work surface, lay the fish on top, and spoon any remaining marinade over the fish. Wrap tightly and tie with kitchen twine or secure with skewers.
5. To grill: preheat charcoal or gas grill to medium-high and place the wrapped fish over indirect heat. Cook for 18–25 minutes per side depending on thickness, turning once, until fish flakes easily and leaves are fragrant. To oven-roast: preheat oven to 400°F (200°C) and bake on a rimmed tray for 25–35 minutes.
6. If a smoky aroma is desired, briefly expose the wrapped fish to direct flames or place a small hot coal on top of the leaves for a minute, then reseal quickly.
7. Remove from heat, unwrap carefully, and transfer fish to a platter. Serve with reserved marinade spooned over, lime wedges, and steamed rice or cassava.
8. Leftovers keep 1–2 days refrigerated; reheat gently covered to preserve moisture.