Mbisi ya Mayi na Sauce Tomate (Congo Basin Pan-Seared Tilapia in Leek & Tomato Sauce) – Authentic Congo, Dem. Rep. Recipe
Golden pan-fried fish smothered in a fragrant Congolese leek, garlic, and tomato sauce.
- Country of Origin
- 🇨🇩 Congo, Dem. Rep. (Central Africa, Africa)
- Dietary Profile
- pescatarian
- Prep Time
- 15 min
- Cook Time
- 20 min
- Difficulty
- Easy
- Signature Staples
- Crisp-seared tilapia or sea bass fillets, Sweet bell peppers and leeks, Fried ripe plantains, Crushed plum tomatoes, Garlic
Ingredients for Mbisi ya Mayi na Sauce Tomate (Congo Basin Pan-Seared Tilapia in Leek & Tomato Sauce) (4 Servings)
- 1.25 lbs (or 2.5 cups) crisp-seared tilapia or sea bass fillets, prepped into bite-sized pieces
- 1.5 cups sweet bell peppers and leeks, washed and trimmed
- 1 cup fried ripe plantains
- 1 medium onion and 3 cloves garlic, finely minced with crushed plum tomatoes
- 1.5 tbsp traditional Congo, Dem. Rep. seasoning (garlic, ginger, fresh parsley, lemon)
- 2.5 tbsp traditional cooking oil, sea salt, cracked black pepper, and fresh citrus or herbs
Step-by-Step Cooking Instructions
- Heat oil in a wide heavy skillet over medium-high heat until shimmering.
- Sauté onion, garlic, and crushed plum tomatoes for 2–3 minutes until softened and fragrant.
- Add crisp-seared tilapia or sea bass fillets and sweet bell peppers and leeks along with garlic, ginger, fresh parsley, lemon, searing for 8–10 minutes while tossing occasionally.
- Deglaze the pan with a splash of broth or citrus so the caramelized fond coats every bite.
- Garnish with fried ripe plantains and serve straight from the skillet.