Poisson en PapilloteGabonese-Style Fish Parcels
A Gabonese-style fish preparation in which seasoned tilapia and aromatics steam inside banana leaves. Regional fillings vary; this version uses tomato, onion, ginger, garlic, and chili.
Prep
30m
Cook
25m
Serves
4
Regional versions
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Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
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Fish
- 800gTilapia (cut into equal portions)
- 4pcsBanana Leaf (trimmed into large sheets)
- 30mlLime Juice
- 20mlPalm Oil
- 8gSalt
- 3gBlack Pepper
- 250mlWater
Filling
- 250gTomato (finely chopped)
- 180gOnion (finely chopped)
- 15gGarlic (finely chopped)
- 15gFresh Ginger (finely chopped)
- 10gHot Chili (finely chopped)
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Combine the tomato, onion, garlic, fresh ginger, and hot chili in a bowl.
- 02
Warm the banana leaves in a 180°C (350°F) oven just until pliable.
- 03
Season the tilapia with the salt, black pepper, and lime juice.
- 04
Set the tilapia on the banana leaves and spoon the filling over the top.
- 05
Drizzle with the palm oil, then fold the banana leaves into tight parcels.
- 06
Arrange the parcels in a pot, pour the water into the bottom, and cover tightly.
- 07
Steam gently until the tilapia flakes easily and reaches 63°C (145°F).
- 08
Rest briefly, then open the parcels carefully and serve hot.
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