Gower-style Fish Liboké

Ingredients

In the original Congolese cuisine, Liboké de poisson is typically prepared with local fish varieties and Congolese spices. However, in this Gower-style adaptation, we use locally available fish from the Gower Peninsula and incorporate flavors and ingredients commonly found in the cuisine of Gower. The use of banana leaves for steaming adds a distinct aroma and flavor to the dish, reminiscent of the coastal regions. We alse have the original recipe for Liboké de poisson, so you can check it out.

• 4 fish fillets (such as sea bass or mackerel) (approx. 500g / 1.1 lb) 4 fish fillets (such as sea bass or mackerel) (approx. 500g / 1.1 lb)
• 2 tablespoons fresh lime juice (30ml) 2 tablespoons fresh lime juice (30ml)
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 tablespoon fresh ginger, grated (15g) 1 tablespoon fresh ginger, grated (15g)
• 1 teaspoon paprika (5g) 1 teaspoon paprika (5g)
• 1 teaspoon ground coriander (5g) 1 teaspoon ground coriander (5g)
• 1 teaspoon ground cumin (5g) 1 teaspoon ground cumin (5g)
• 1 teaspoon salt (5g) 1 teaspoon salt (5g)
• 1 tablespoon vegetable oil (15ml) 1 tablespoon vegetable oil (15ml)
• 4 banana leaves, cut into 8x8 inch squares (20x20 cm) 4 banana leaves, cut into 8x8 inch squares (20x20 cm)

Nutrition

• Calories: 250 kcal / 1046 KJ
• Fat: 12g (Saturated Fat: 2g)
• Carbohydrates: 5g (Sugars: 1g)
• Protein: 30g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a bowl, combine the lime juice, minced garlic, grated ginger, paprika, ground coriander, ground cumin, salt, and vegetable oil to make a marinade.
2. 2.
   Place the fish fillets in the marinade, ensuring they are well coated. Let them marinate for at least 30 minutes in the refrigerator.
3. 3.
   Preheat the steamer or a large pot with a steamer insert.
4. 4.
   Take a square of banana leaf and briefly pass it over an open flame to soften it.
5. 5.
   Place a marinated fish fillet in the center of the banana leaf square and fold the leaf over the fish, creating a neat package. Secure with toothpicks if needed.
6. 6.
   Repeat the process with the remaining fish fillets and banana leaves.
7. 7.
   Place the wrapped fish fillets in the steamer and steam for approximately 15-20 minutes, or until the fish is cooked through and flakes easily with a fork.
8. 8.
   Carefully remove the fish liboké from the steamer and serve hot.

Treat your ingredients with care...

• Banana leaves — If you can't find fresh banana leaves, you can use parchment paper as a substitute. However, the unique aroma and flavor of the banana leaves will be missing.

Tips & Tricks

• To enhance the flavors, you can add a splash of coconut milk to the marinade.
• Experiment with different types of fish, such as cod or haddock, to find your favorite flavor combination.
• Serve the Gower-style Fish Liboké with a side of steamed vegetables or a fresh salad for a complete meal.
• If you don't have a steamer, you can use a large pot with a steamer insert or a colander placed over boiling water.

Serving advice

Serve the Gower-style Fish Liboké hot, directly from the banana leaf packages. The aroma of the steamed fish will be released as the packages are opened, creating an enticing experience for your guests.

Presentation advice

For an elegant presentation, place each opened banana leaf package on a plate and garnish with fresh herbs, such as cilantro or parsley. The vibrant green color of the herbs will beautifully contrast with the white fish and add a pop of freshness to the dish.