Maboké de Capitaine is a dish typically made with Nile perch, catfish, grouper or tilapia. It is a classic dish from Central African Republic. The fish filets are steamed in banana leaves on a bed of onion, garlic, tomato, hot chili and parsley. Any nice white fish filet will work well in this recipe, I used tilapia and it was light, and succulent. It is typically served with rice and fried plantains. You can use the banana leaf that the fish is cooked in for a beautiful presentation.
Maboké de Capitaine (Steamed Fish in Banana Leaf)
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4
Ingredients
- 4 fillets of Nile perch or equivalent
- 8 banana leaves or use kitchen foil
- 1 large onion
- 1 garlic clove
- 3 small tomatoes
- 1 hot chili
- 2 sprigs of parsley
- salt to taste
Instructions
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If using banana leaves, then arrange these in pairs.
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Alternatively use 12” squares of kitchen foil.
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Finely chop the garlic, onion, parsley and chili then mix together.
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Wash, de-seed and slice the tomatoes into thin slivers.
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Place a tablespoon of the onion mix in the center of each banana leaf (or each square of kitchen foil).
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Sit a fillet of Nile perch on top then add a spoonful of the onion mix on top.
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Sit the tomato slivers on top of everything.
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Close the parcels, tying securely with string then sit a rack in a roasting tin.
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Fill the roasting tin with boiling water up to the rack then sit the mabokés on top.
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Transfer to an oven pre-heated to 400°F and bake for about 25 minutes, or until the fish is cooked and flakes easily with a fork.
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Serve hot, direct from the cooking parcel and accompanied by fried plantains and plain, boiled, rice.
