Entree: Peru – Amazonian Peru – Patarashca de Doncella (Whole Amazonian river fish seasoned and steamed in bijao leaves)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 30 min

Additional 15 min

Total 1 hr

Ingredients

- 1 whole doncella, approx. 1 lb (450 g), cleaned and gutted
- 2 tbsp (30 ml) vegetable oil
- 1 small red onion, about 4 oz (115 g), thinly sliced
- 3 cloves garlic, about 0.3 oz (9 g), minced
- 3 aji charapita or small hot peppers, minced, approx. 0.25 oz (7 g)
- 2 tbsp (30 ml) chopped fresh cilantro
- 2 tbsp (30 ml) lime juice (from about 2 limes)
- 1 tsp (5 g) coarse salt
- 1/2 tsp (1 g) freshly ground black pepper
- 2 large bijao leaves (or banana leaves), approx. 18 x 12 in (45 x 30 cm) each
- Kitchen twine for tying

Instructions

1. Rinse the cleaned doncella and pat dry. Make 3 diagonal slashes on each side of the fish to allow flavors to penetrate.
2. In a bowl, combine vegetable oil, sliced onion, minced garlic, minced peppers, chopped cilantro, lime juice, salt, and pepper to form a loose marinade.
3. Rub the marinade all over the fish and into the slashes, and let sit 15–30 minutes at room temperature.
4. Warm the bijao leaves briefly over an open flame or in hot water to make them pliable. Lay one leaf flat, place the fish in the center, spoon any remaining marinade over the fish, and wrap tightly in the leaf. Fold the edges and tie with kitchen twine; repeat with the second leaf to fully enclose the fish.
5. Grill the wrapped fish over medium heat (indirect heat) for 12–18 minutes per side depending on thickness, or roast in a preheated 400°F (200°C) oven for 25–30 minutes, until the fish flakes easily and is opaque throughout.
6. Remove from heat, let rest 3–4 minutes, unwrap carefully, and serve hot with extra lime wedges and rice or boiled yucca.