One in every of them is within the dish referred to as pak’to’, which implies sweaty fish in Itzá, says chef Kattia Valdeavellano, who ready this recipe. For the pak’to’, banana leaves are used with which the fish is wrapped, and on this approach it’s cooked over the coals, so that each one the aroma and taste of them is impregnated. One other attribute is that it’s seasoned with canine’s tooth chili.
The white fish, whose scientific identify is Petenia splendida, It’s extremely appreciated by native inhabitants, and might be ready in ceviche, fried, grilled, in carpaccio and, historically, steamed or roasted. Additionally it is accompanied by Petenero components resembling chaya, tziquinche mushroom or habanero chili. This fish stands out for its juiciness and constitutes a gastronomic attraction for nationwide and overseas vacationers. As a result of it’s a species protected by Conap, your fishing is regularized, It’s only allowed in an artisanal approach and solely in grownup specimens.
Safety of the species
Dr. Miriam Quiñonez, accountable for Wildlife at Conap Petén, signifies that if you wish to devour white fish, Grownup specimens bigger than 24 centimeters should be obtained in locations which have a license issued by Dipesca, utilizing permitted fishing gear. Don’t purchase specimens smaller than the really useful dimension or fry. Respect the fishing gear established by the corresponding rules.
Elements
- 3 kilos of white fish
- 1 pound of tomato
- 2 lemons
- 12 canine tooth chilies
- 6 giant banana leaves
- 4 strips of dried banana leaves
- Salt to style
Process
Clear the fish inside and outside. Make three cuts on the facet, however with out going via it, to facilitate cooking and enhance the flavour.
The dogtooth chili is attribute of northern Guatemala and though it’s historically floor on a grinding stone, it may be blended or positioned in a processor.
Place the bottom canine tooth to the fish and salt. Minimize the tomato into slices and place it too. To boost freshness and taste, you possibly can add lemon juice.
Grill the banana leaf for 2 minutes on both sides to melt it, which can serve to wrap the fish, in order that the liquids don’t escape and thus obtain juicy cooking.
Place the fish on the leaves and add the marinade juice. Subsequently, wrap and tie the fish with strips of dried banana leaves.
Make house between the embers and the ash for the preparation bundle. Place the pak’to’ and, on it, the embers. Let cook dinner for half-hour. After that point, uncover the ashes and take away it to serve on the desk.
The perfect companions for this dish are rice, beans, tortillas or journey tamales.
Chef profile
- Kattia Valdeavellano has greater than 15 years of expertise in Gastronomy.
- She is a global chef, pastry chef and worldwide pastry and cooking teacher.
- It focuses on vegan, kosher, ketogenic, Mexican, Italian, French, Mediterranean, Ukrainian and Russian delicacies.
- She is the proprietor of P-Muffins, catering & service.
Learn additionally: Steamed white fish in Santa María leaf
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