Countries › DR Congo › Liboke de poisson - fish in banana leaf

Liboke de poisson - fish in banana leaf

Liboke de Poisson means "pouches of food cooked in banana leaves" – in this case fish.

15 min

Prep

20 min

Cook

3

Serves

342 kcal

Calories

63g

Protein

10g

Carbs

4g

Fat

Ingredients

Other

2-3 fish about one pound or less (fillet or whole small fish)1 pieces

large onion sliced1 pieces

2-3 tomatoes sliced1 pieces

2-3 teaspoon minced garlic1 pieces

ginger1 teaspoon

Salt and pepper to taste1 pieces

lemon1 pieces

Herbs (parsley, basil, thyme)1 pieces

1-2 teaspoon or more green seasoning (optional)1 pieces

Chicken bouillon or Maggie to taste (optional)1 pieces

Method

Preheat the oven to 450 degrees F (230 degrees C).

Make three –four diagonal cuts in each side of the fish, all the way right through the bone. Season fish with salt, pepper, and squeeze some lemon over it. Set aside

Prepare plantain leaves

Cut the banana leaves into large rectangles, remove any ugly edges, submerge them in water to clean and drain pat- dry. Use aluminum paper if banana leaves are not available

The leaves must be heated and wilted over an open high flame to make them flexible.

Place the fish on the leaf, season with the entire spices divide equally among fish, and add onions and tomatoes.

Then quickly fold banana leaves over it, and press sides into a rectangle shape making sure to press inwards so none of the juice from the fish runs out.

Then fold the sides in to seal twice. You may use a rope to tie the bundle or place in foil paper. Repeat the process and set them.

Bake fish for about 12-20 minutes depending on fish whole fish takes longer.

Remove, let it cool and open check for doness.