Congolese Liboke Fish Parcels

Ingredients

• 12 oz white fish fillets
• 3 ripe tomatoes, sliced
• 2 tbsp neutral oil
• 1 small onion, thinly sliced
• 4 garlic cloves, minced
• 1 tbsp freshly grated ginger
• 1 red chili, thinly sliced
• 2 scallions, sliced
• 1 1/2 cups rice, for serving
• 1 lime, half juiced and half cut into wedges
• 1 tsp fine salt, plus more to taste
• 1/4 cup chopped cilantro or parsley

Steps

1. Heat the oven to 400F (200C). Rinse the rice and simmer it in 2 1/4 cups salted water, covered, over the lowest heat for 15 minutes, then leave it covered off the heat.
2. Pat the fish completely dry and season it on both sides with the salt and the lime juice.
3. Mix the onion, garlic, ginger, chili, scallions, cilantro, and oil together in a bowl with a pinch of salt to make the aromatic paste.
4. Cut two large sheets of foil, each about twice the size of a fillet, and lay a bed of sliced tomato in the centre of each.
5. Set a fillet on the tomatoes, spread the aromatic paste generously over the top, and lay a few more tomato slices over it.
6. Fold the foil over and crimp the edges tightly into a sealed parcel with a little air space above the fish. The seal is the whole technique: the fish steams in its own juices, and a leaking parcel dries it out.
7. Bake for 18 to 20 minutes. Open one parcel carefully, keeping your face away from the steam, and check the fish is opaque and flakes at a fork, reaching 145F (63C).
8. Serve the parcels unopened at the table so the aroma is released at the plate, with the rice and lime wedges alongside.

Allergen note: Contains fish.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.