Maboké de PoissonFish Steamed in Banana Leaves

Name: Maboké de Poisson (Fish Steamed in Banana Leaves)
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Yield: 4
Cuisine: Congo (Brazzaville)
Ingredients: 800 g Tilapia (cleaned whole); 4 pcs Banana Leaf (softened); 300 g Tomato (finely chopped); 200 g Onion (finely chopped); 12 g Garlic (crushed); 40 ml Palm Oil; 1 pcs Hot Chili (whole); 9 g Salt; 2 g Black Pepper; 1 pcs Lime (cut into wedges); 800 ml Water

Whole fish wrapped in banana leaves with tomato, onion, and palm oil, then gently steamed so the flesh stays moist and fragrant while the juices collect inside the parcel.

Prep

25m

Cook

35m

Serves

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Estimated

Nutrition

Per serving

327kcal

Calories

42g

Protein

13g

Fat

13g

Carbs

Estimated per serving from the base recipe. Actual nutrition may vary.

Before you start

Ingredients

Quantities update automatically when you change the serving size.

800g
Tilapia (cleaned whole)
4pcs
Banana Leaf (softened)
300g
Tomato (finely chopped)
200g
Onion (finely chopped)
12g
Garlic (crushed)
40ml
Palm Oil
1pcs
Hot Chili (whole)
9g
Salt
2g
Black Pepper
1pcs
Lime (cut into wedges)
800ml
Water

Cook through it

Method

Follow each step in order. Ingredient names are highlighted as you go.

7 steps

01
Bring the water to a boil at 100°C (212°F) in a steamer or deep pot fitted with a rack.
02
Pass the banana leaves briefly over the steam until pliable.
03
Mix the tomato, onion, garlic, palm oil, salt, and black pepper in a bowl.
04
Place the tilapia on the banana leaves and cover the fish with the tomato mixture.
05
Add the hot chili, wrap the banana leaves tightly around the fish to make a sealed parcel, and place it on the rack.
06
Steam at 100°C (212°F) until the tilapia is cooked through and flakes easily and the fish reaches 63°C (145°F).
07
Open the parcel carefully to avoid the hot steam and serve with the lime wedges on the side.

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