Mizrahi Patarashca

Ingredients

In the Mizrahi adaptation of Patarashca, we incorporate the unique flavors and spices of Mizrahi Jewish cuisine. The original Peruvian dish is typically prepared with local ingredients and spices, whereas the Mizrahi version uses spices such as cumin, paprika, and turmeric to add a Middle Eastern twist. Additionally, the Mizrahi Patarashca is traditionally cooked on a grill, which imparts a smoky flavor to the fish. We alse have the original recipe for Patarashca, so you can check it out.

• 4 fish fillets (such as sea bass or red snapper), 150g (5.3oz) each 4 fish fillets (such as sea bass or red snapper), 150g (5.3oz) each
• 2 tablespoons olive oil (30ml) 2 tablespoons olive oil (30ml)
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon turmeric 1 teaspoon turmeric
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• 4 banana leaves, cut into 30cm (12-inch) squares 4 banana leaves, cut into 30cm (12-inch) squares
• 1 lemon, sliced 1 lemon, sliced
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 12g, 2g
• Carbohydrates (total, sugars): 2g, 0g
• Protein: 32g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the grill to medium-high heat.
2. 2.
   In a small bowl, combine the olive oil, cumin, paprika, turmeric, salt, and black pepper to make the marinade.
3. 3.
   Rub the fish fillets with the marinade, ensuring they are evenly coated.
4. 4.
   Place each fish fillet in the center of a banana leaf square.
5. 5.
   Top each fillet with a few slices of lemon and a sprinkle of fresh cilantro.
6. 6.
   Fold the banana leaves over the fish, creating a secure packet.
7. 7.
   Place the packets on the grill and cook for 8-10 minutes, or until the fish is cooked through and flakes easily with a fork.
8. 8.
   Carefully remove the packets from the grill and let them rest for a few minutes.
9. 9.
   Serve the Mizrahi Patarashca hot, still wrapped in the banana leaves, and garnish with fresh cilantro.

Treat your ingredients with care...

• Banana leaves — Before using banana leaves, make sure to wash them thoroughly and remove the tough central rib. You can soften the leaves by briefly blanching them in boiling water or by lightly grilling them.

Tips & Tricks

• If you can't find banana leaves, you can use parchment paper as a substitute. However, the banana leaves add a unique flavor and aroma to the dish.
• Experiment with different types of fish to find your favorite flavor combination.
• Serve the Mizrahi Patarashca with a side of couscous or quinoa for a complete meal.
• For an extra burst of flavor, squeeze fresh lemon juice over the fish before serving.
• If grilling is not an option, you can also bake the wrapped fish packets in the oven at 180°C (350°F) for approximately 15-20 minutes.

Serving advice

Serve the Mizrahi Patarashca hot, still wrapped in the banana leaves, to preserve the flavors and aromas. Accompany it with a fresh salad or a side of couscous for a well-rounded meal.

Presentation advice

To enhance the presentation, place the Mizrahi Patarashca packets on a platter and garnish with additional fresh cilantro. The vibrant green color of the banana leaves will add a pop of color to the table.