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1
Season the Fish
10 Mins • Hands On
No heat — prep only
Rinse the cleaned tilapia and pat completely dry. Cut 3 shallow diagonal slits into each side, then rub all over — including inside the belly — with the minced garlic, cumin, salt and pepper. Push the diced tomato, chopped onion and half the cilantro into the belly of each fish, and squeeze a little lime juice over the skin.
Dry fish takes seasoning better and the skin does not steam inside the leaves.
Done when: The fish are dry, scored, seasoned inside and out, and stuffed with tomato and herbs.
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2
Make the Curtido
10 Mins • Hands On
No heat — prep only
Put the thinly sliced red onion in a bowl with the diced tomato, spring onion, chilli and the remaining cilantro. Pour over the lime juice, add a pinch of salt, and toss well. Leave it to sit for at least 10 minutes so the onion softens and turns bright pink.
A short rest in lime juice takes the raw bite out of the onion and makes the curtido shine.
Done when: The onion is soft, pink and sharp, and the curtido tastes bright and salty.
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3
Boil the Yuca and Grill the Plantain
20 Mins • Hands On
Boiling water 100°C (212°F); grill medium heat, about 200°C (400°F)
Put the yuca chunks in a pot of salted water, bring to a boil and cook for about 20 minutes until a knife slides in easily, then drain. Brush the plantain slices with a little oil and grill for 3 to 4 minutes per side until golden with dark grill marks. Keep both warm.
Do not overcook the yuca — it should be tender but still hold its shape on the plate.
Done when: The yuca is tender all the way through and the plantain is golden and marked.
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4
Wrap the Fish in Bijao Leaves
5 Mins • Hands On
No heat — assembly
Lay 2 softened bijao leaves on the work surface, shiny side down, overlapping. Set a fish in the centre, drizzle with a little oil, and fold the leaves over until the fish is fully enclosed. Fold in the ends and tie the parcel shut with kitchen string. Repeat with the other fish.
Two leaves per fish stop the parcel tearing on the grill — one leaf alone often splits.
Done when: Each fish is fully enclosed in a neat, tied leaf parcel with no flesh showing.
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5
Grill the Parcels over Coals
20 Mins • Hands On
Medium coals, about 200°C (400°F); fish cooked through to 63°C (145°F)
Set the parcels on the grill over medium coals, or on a gas grill at medium heat. Cook for 9 to 10 minutes per side, turning once, until the leaves are blistered and dark and the fish inside flakes easily from the bone. Open one parcel to check — the flesh should be opaque white and flake with a fork, at 63°C (145°F).
Do not unwrap the parcels on the grill; the leaves are what steam the fish.
Done when: The leaves are blistered and dark, and the fish flakes easily and is opaque through to the bone.
auto_awesome Finishing Touches & Plating
Open each parcel at the table so the steam and the smoky leaf scent escape in front of everyone, then slide the fish onto a plate with the boiled yuca, grilled plantain, a spoonful of curtido and lime wedges.
Ecuador
30m
