Maboké de Capitaine de Brazzaville (Steamed Congo River Perch with Lemongrass, Basil & Tomatoes) – Authentic Congo, Republic of Recipe

Ingredients for Maboké de Capitaine de Brazzaville (Steamed Congo River Perch with Lemongrass, Basil & Tomatoes) (4 Servings)

• 1.25 lbs (or 2.5 cups) thick white perch or sea bass fillets, prepped into bite-sized pieces
• 1.5 cups cherry tomatoes and okra, washed and trimmed
• 1 cup boiled cassava or rice
• 1 medium onion and 3 cloves garlic, finely minced with bruised lemongrass
• 1.5 tbsp traditional Congo, Republic of seasoning (fresh basil, ginger, garlic, scallions, lime)
• 2.5 cups rich culinary stock or aromatic cooking liquid, plus 2 tbsp cooking oil

Step-by-Step Cooking Instructions

1. Heat oil in a heavy Dutch oven or deep skillet over medium-high heat; brown thick white perch or sea bass fillets for 5 minutes.
2. Add minced onion, garlic, bruised lemongrass, and fresh basil, ginger, garlic, scallions, lime, stirring for 2 minutes until deeply aromatic.
3. Add cherry tomatoes and okra and pour in the braising liquid; bring to a lively simmer.
4. Cover and braise over medium-low heat for 20–22 minutes until meltingly tender and the sauce is rich and glossy.
5. Stir in boiled cassava or rice right before serving warm.