Steamed Fish in Banana Leaves
Steamed Fish in Banana Leaves
Maboke de capitaine is a classic dish from the Central African Republic. Traditionally, Nile perch are steamed in banana leaves with an onion/garlic/chilies mix and sliced tomato. You can use tilapia, catfish, snapper, or any other firm fleshed white fish for this recipe. While this might look fancy, it is really easy to prepare and is ready in 25 minutes. Serve the steamed fish with fried plantains and steamed rice.
Equipment
- baking pan with rack
Ingredients
- 2 large tilapia fillets or ocean perch, catfish, snapper, etc
- banana leaves
- 1 small onion
- 1 bird’s eye chili
- 2 garlic cloves
- 3 sprigs parsley
- 1 medium tomato seeded; thinly sliced
- salt to taste
Instructions
- Finely chop the onion, garlic, chilies, and parsley together.
- Cut a foot long piece of a banana leaf. Place 2 tbsp of onion mix in the center of the leaf.
- Place the tilapia fillet on top. Season with salt. Place a few slice of tomato on the fillet, with another tbsp of the onion mix on top.
- Fold up the banana leaf tightly. Place the seam side down on a rack on a baking pan with a 1/2” of water.
- Bake in a 400 degree preheated oven for 25 minutes.
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