Pescado a la Hoja
Fish Baked in Banana Leaf with Keto Vegetables
Yes, with a tweak: explicitly request no yucca, rice, or other high-carb starchy sides. About 6g net carbs per serving, lower than 5 in 10 Bolivian dishes.
What it is
Fresh river fish (such as surubí or pacú) seasoned with a vibrant mix of lime juice, garlic, red onion, cilantro, and sometimes a hint of locoto (Bolivian chili), then expertly wrapped in banana leaves and slow-baked or grilled. This traditional Amazonian cooking method locks in moisture and infuses the fish with incredible flavor. Instead of traditional yucca or rice, the keto version is accompanied by a medley of steamed or lightly sautéed low-carb vegetables.
Key ingredients
White fish fillet (e.g., surubí, pacú), large banana leaves, fresh lime juice, minced garlic, thinly sliced red onion, chopped cilantro, aji 'locoto' (optional, in moderation), olive oil, salt, black pepper. Served with steamed asparagus or broccoli.
How to make it keto
Explicitly request no yucca, rice, or other high-carb starchy sides. Confirm no high-carb vegetables are wrapped with the fish (e.g., carrots, potatoes). Ensure only low-carb vegetables are served as an accompaniment.
Watch out for
High-carb vegetables (like carrots or plantains) wrapped inside the banana leaf with the fish. Starchy sides such as yucca, rice, or potato if not clearly omitted.
Macros are estimates for a typical serving and vary by restaurant. Confirm ingredients with staff, especially if you have allergies. Our ingredient lists are generated automatically and describe how a dish is typically made.
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