To make the salsa: In a small nonreactive bowl, combine the papaya, cilantro, onion, bell pepper, lime juice, and red pepper flakes and toss to mix. Cover loosely and refrigerate until ready to serve. Just before serving, toss the salsa again, taste, and adjust the seasonings.

To make the marinade: In a small bowl, combine the lime juice, tequila, and salt. Place the fish in a large self sealing plastic bag and add the marinade. Seal the bag tightly and turn it several times so the fish is coated by the marinade. Set the bag in a shallow dish and refrigerate or 2 hours turning once. Drain the fish and discard the marinade.

Place a piece of fish in the natural curve of a corn husk and cover it with another corn husk. Turn the ends under, making a neat package, tamale style. Tie the husks together with kitchen string or long chives. Repeat with the remaining fish and husks.

Fill a wok one-half to two-thirds full of water and bring to a boil over high heat. Reduce the heat to medium and fit an oiled steamer rack or bamboo steamer in the wok. If using a bamboo steamer, set an oiled heatproof plate in it. Arrange the fish packages on the rack or plate. Cover and steam for 8 to 12 minutes, or until the fish is slightly firm to the touch and flakes easily when prodded gently with a fork. You will have to open one of the packages to check.

Using a slotted spoon, transfer the fish packages to individual plates. Allow diners to open their own packages. Serve immediately with the salsa.