dinner · dairy-free · gluten-free
Liboké de poisson
Congolese fish steamed in banana-leaf parcels with tomato, onion, chili and herbs.
- Time
- 60min
- Steps
- 5
Ingredients
Tick what you already have.
Allergens
Contains fish.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
You have everything. Go cook.
What did you use up?
Tick what's finished. The rest stays in your pantry.
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Equipment
Nothing beyond a knife, a board and the usual pots and pans.
Helpful, not essential: Oven, Grill or smoker, Kitchen thermometer.
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Method
-
1
Season fish with lemon, salt, garlic and ginger.
-
2
Mix vegetables, chili, herbs and oil.
-
3
Lay fish on banana leaves, top with vegetables and fold into tight parcels; tie.
-
4
Bake at 190°C (375°F) (or grill) 35–40 minutes, until the fish reaches 63°C (145°F) and flakes.
-
5
Open at the table; serve with chikwangue or rice.
