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Fish, Africa and overseas

Liboke fish with rice

Liboke is a Congolese dish of white fish steamed in a parchment packet with tomatoes, onions, garlic, ginger and chili, served with rice. It serves 4, takes 55 minutes, is rated easy, and costs about €4.10 per person. The key to success is sealing the packet tightly so the fish steams in its own juices.

Tonight, Congolese liboke, fish steamed in parchment with tomatoes, onions and chili, it smells good even before you open it.

Liboke fish with rice
Total time
55 min
Difficulty
Easy
Cost per person
€4.10
Calories per person
470 kcalcalculated by Kiloach, your weight coach
Season
Summer, Spring
The kids
They generally like it

The fish steams inside its sealed packet, perfumed with ginger, garlic and chili, while the tomatoes break down into a sweet, tangy juice that ties everything together. The flesh stays moist and almost silky, with just a spoon of peanut oil carrying the spices, no heavy fat needed.

It's an easy weeknight dinner when you want something fragrant without spending hours in the kitchen, but it also works beautifully for guests, since opening a steaming packet at the table always gets a reaction. Served with plain white rice, it goes over well with kids too, as long as you go light on the chili.

The ingredients

4 people

Fish counter

  • White fish fillets (hake, tilapia) 700 g

Fruits and vegetables

  • Tomatoes 4
  • Onions 2
  • Garlic 3 cloves
  • Fresh chili pepper 1
  • Fresh ginger 20 g
  • Lemon 1

Pantry

  • Parchment paperoften in the pantry 1
  • White riceoften in the pantry 320 g
  • Peanut oiloften in the pantry 3 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Allergens Fish

The step by step recipe

  1. Season the fish with lemon juice, crushed garlic, grated ginger, salt and pepper. 15 min

    Let it marinate for 15 minutes, no longer, the acidity would start cooking the flesh.

  2. Slice the onions thin, cut the tomatoes into rounds and chop the chili.

    Keep the tomato slices thick so they don't fall apart.

  3. On each sheet of parchment, layer onions and tomatoes, the fish, a drizzle of oil and the chili, then fold into a sealed packet. 10 min

    Frozen banana leaves work great too, if you can find them.

  4. Bake the packets at 200°C. 25 min

    A well puffed packet means the steam is doing its job.

  5. Cook the rice in salted water and serve it with the packets opened right at the table. 11 min

    Open them carefully, the steam is scalding hot.

Our tips to get it right

  • Pick thick, firm fillets, they hold up better to steaming without falling apart into flakes.
  • Cut the tomatoes and onions to a similar size so they cook at the same pace as the fish, neither mushy nor still crunchy.
  • If you're using parchment paper, fold the edges over several times to get a seal that actually holds in the steam.

The variations

  • Swap the hake or tilapia for cod or sea bream, the result stays just as tender.
  • For a vegetarian version, replace the fish with thick eggplant slices, the cooking time stays about the same.
  • For kids, scrape out the chili seeds or use half the amount, you keep the flavor without the heat.

What to serve it with

  • Plain white rice
  • Fresh lemon wedges
  • Lemon water or ginger tea

Storage

Liboke keeps for 2 days in the fridge in a sealed container, with the fish and rice stored separately. It doesn't freeze well, since the fish turns fibrous once thawed. Reheat gently in a pan or in the microwave on low power so the fish doesn't dry out.

Questions about this dish

Can you cook liboke without parchment paper?

Yes, frozen banana leaves work really well and actually add more flavor. If you don't have either, tightly sealed aluminum foil also does the job.

What's the best fish to use for liboke?

A firm white fish like hake, tilapia, cod or sea bream works perfectly. Avoid very thin fillets, since they tend to fall apart during steaming.

Can you prep the packets ahead of time?

You can season the fish and cut the vegetables a few hours ahead, then assemble the packets right before baking. Don't seal them too far in advance, since the tomatoes will release too much liquid.

Is liboke very spicy?

The heat level depends entirely on how much chili you use. For a milder version kids will enjoy, remove the chili seeds or use just a small piece.

How long does it take to make a liboke fish with rice?

Count 55 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a liboke fish with rice?

About 470 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a liboke fish with rice cost?

About €4.10 per serving, or €16.40 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains fish. Always check the labels of the products you buy.

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