Dish
Maito de pescado
Fish cooked in banana leaves
Maito de pescado is made by marinating fish in a mixture of spices and coconut milk, then wrapping it in a banana leaf and grilling it. The result is a tender and juicy fish that is bursting with flavor. This dish is typically served with rice and a side of vegetables. The spices used in this dish can vary depending on the region, but typically include cumin, coriander, and garlic.
Origins and history
Maito de pescado has been a staple in Ecuadorian cuisine for centuries. It is believed to have originated in the coastal regions of the country, where fish is abundant. The use of banana leaves to wrap the fish is a traditional cooking method that has been used in Ecuador for generations.
Dietary considerations
This dish is gluten-free and dairy-free. It is also high in protein and healthy fats from the fish and coconut milk. However, it may not be suitable for those with a nut allergy due to the use of coconut milk.
Variations
Variations of this dish may include different types of fish or spices. Some recipes may also include vegetables such as peppers or onions.
Presentation and garnishing
Maito de pescado is typically served on a banana leaf with a garnish of fresh herbs such as cilantro or parsley.
Tips & Tricks
When grilling the fish, be sure to keep the banana leaf intact to prevent the fish from drying out.
Side-dishes
Rice and vegetables are common side dishes for maito de pescado.
Drink pairings
A crisp white wine such as Sauvignon Blanc pairs well with this dish.
Delicious Maito de pescado recipes
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