Entree: Colombia – Amazonian Colombia – Patarasca (Whole river fish marinated, wrapped in banana leaves, and grilled over coals)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 25 min

Cook 35 min

Additional 1 hr

Total 1 hr 50 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

4 whole river fish (mojarra, cachama, or catfish), approx. 1 lb (450 g) each (estimate: Catfish is selected as a common river-fish example; the recipe does not identify the species. The stated 15 7/8 oz (450 g) per fish is treated as whole-fish gross weight, with cooked edible meat estimated at 50% of gross weight.)
1/2 cup (120 ml) sour orange juice (or 4 tbsp (60 ml) orange juice plus 4 tbsp (60 ml) lime juice)
4 tbsp (60 ml) vegetable oil (about 1 15/16 oz (55 g))
2 tbsp (30 ml) annatto (achiote) oil or 2 tsp (10 g) annatto paste mixed into oil (estimate: Uses the oil option; volume converted to approximate mass. The alternative paste quantity is retained in the original line.)
4 garlic cloves, minced (about 0.42 oz (12 g))
1 large white onion, thinly sliced (7 7/8 oz (225 g))
2 medium tomatoes, chopped (9 7/8 oz (280 g))
2 serrano peppers, minced (about 11/16 oz (20 g)) (estimated edible portion: 11/16 oz (20 g))
0.53 oz (15 g) fresh cilantro, chopped
0.18 oz (5 g) ground cumin
0.18 oz (5 g) salt, plus additional salt to taste (amount unspecified)
0.088 oz (2.5 g) black pepper, freshly ground
8 large banana leaves, rinsed and softened (about 14 1/8 oz (400 g) gross leaves; not counted as consumed)
2 limes, quartered (about 4 3/4 oz (135 g) whole; approximately 2 7/8 oz (80 g) edible portion)
Optional serving accompaniment: cooked white rice or boiled yuca; amount not specified

Show original ingredient measurements

4 whole river fish (mojarra, cachama, or catfish), approx. 1 lb (450 g) each (estimate: Catfish is selected as a common river-fish example; the recipe does not identify the species. The stated 450 g per fish is treated as whole-fish gross weight, with cooked edible meat estimated at 50% of gross weight.)
120 ml sour orange juice (or 60 ml orange juice plus 60 ml lime juice)
60 ml vegetable oil (about 55 g)
2 tbsp (30 ml) annatto (achiote) oil or 2 tsp (10 g) annatto paste mixed into oil (estimate: Uses the oil option; volume converted to approximate mass. The alternative paste quantity is retained in the original line.)
4 garlic cloves, minced (about 12 g)
1 large white onion, thinly sliced (225 g)
2 medium tomatoes, chopped (280 g)
2 serrano peppers, minced (about 20 g) (estimated edible portion: 20 g)
15 g fresh cilantro, chopped
5 g ground cumin
5 g salt, plus additional salt to taste (amount unspecified)
2.5 g black pepper, freshly ground
8 large banana leaves, rinsed and softened (about 400 g gross leaves; not counted as consumed)
2 limes, quartered (about 135 g whole; approximately 80 g edible portion)
Optional serving accompaniment: cooked white rice or boiled yuca; amount not specified

Instructions

1. Combine the sour orange juice (or orange and lime juices), vegetable oil, annatto oil, garlic, cumin, salt, and black pepper to make the marinade.
2. Score each fish on both sides with 2–3 diagonal cuts. Rub marinade inside each cavity and over the exterior. Cover and refrigerate for 30–60 minutes.
3. Meanwhile, sauté the onion and tomatoes in a little of the measured oil over medium heat for 8–10 minutes, until soft and lightly caramelized. Stir in the minced serrano peppers and half the cilantro; remove from the heat.
4. Divide the onion-tomato mixture among the fish cavities and spread some over the exterior of each fish. Fold banana leaves into pieces large enough to enclose each fish.
5. Wrap each fish securely in banana leaves and tie with kitchen twine or secure with toothpicks. For grilling, heat a grill to medium-high with an area of glowing coals for indirect cooking; alternatively, preheat an oven to 220°C.
6. Grill the wrapped fish over indirect heat for 20–30 minutes, turning once, or bake on a tray for 25–35 minutes, until the fish is opaque and flakes easily. Do not brush with leftover raw marinade unless it is first brought to a boil.
7. Carefully unwrap, avoiding hot steam. Sprinkle with the remaining cilantro and serve with lime wedges and, optionally, cooked white rice or boiled yuca.