Recipe (english)

Capitaine a la Congolaise Back Fish

Capitaine a la Congolaise Back Fish

For Capitaine a la Congolaise Back Fish first preheat the oven to 200° C. Clean banana leaf. Divide perch fillet into 3 portions. Cut the banana leaf into 3 pieces large enough to wrap the fish in. Season the fish with salt and pepper. Pour palm oil into a bowl. Puree Piri Piri with sunflower oil. Stir into the palm oil. Dice the onion and mix in. Spread the sauce over the baked fish. Finely chop the tomatoes, courgettes, garlic and pepper. Spread the fish on the Capitaine a la Congolaise Back. Fold the leaves on the sides inwards over the filling. Roll up along the long side so that the Capitaine a la Congolaise is well wrapped. Stick with wooden skewers. Put it on a tin. Bake Capitaine a la Congolaise on the middle shelf for 30 minutes. Bring rice, water and broth to the boil briefly. Put the lid on. Set temperature to lowest level. Let the rice soak for 20 minutes. The banana leaves serve only as a cover. They won't be eaten.

Servings: 3, Difficulty: 
Preparation time: 20 minutes, Total duration: 45 minutes

All data per serving:
751 kcal
48 g
56 g
40 g

(C)opyright by Marions Kochbuch