Ingredients
- Prepare the leaves, wash the bijao leaves and pass them briefly over an open flame or a hot skillet until they become flexible and glossy. This keeps them from tearing when you wrap the fish and helps release their aroma during cooking.
- Season the fish, clean the fish well, pat it dry with paper towels, and rub it with salt, pepper, minced garlic, lime juice, and oil. Let it rest for 10 minutes so it absorbs the seasoning while staying fresh and delicate.
- Mix the Amazonian seasoning, combine the red onion, chopped chili, and sachaculantro in a bowl. Adjust the salt if needed and mix until you have a fresh, aromatic, slightly spicy filling.
- Wrap the patarashca, place one portion of fish on each bijao leaf, cover it with the onion, chili, and herb mixture, and fold the leaf into a sealed packet. Tie each bundle firmly so the juices stay inside during cooking.
- Cook over heat, place the packets on a hot grill, over gentle embers, or in a heavy covered skillet. Cook for 10 to 12 minutes per side, depending on the thickness of the fish, until the leaf is toasted outside and the fish is juicy, white, and flakes easily with a fork.
- Serve right away, open each packet carefully to preserve the aromatic steam and serve the patarashca hot, directly on the bijao leaf or on a plate with boiled cassava, roasted plantain, or rice.