When I first Attiéké , I was thrilled. I knew it was the first time, but definitely not the last.
At first glance, attiéké resembles couscous (in an oriental style). However, the taste is more similar to gari .
Traditionally, attiéké is often served with fried or grilled fish and a side salad. However, it can also be served with a vegetable stir-fry ( vegetable stir-fry with attiéké ) or a tomato sauce.
Ingredients
1 red snapper,
500g attiéké,
2 large ripe avocados
, 1/2 cucumber,
1/3 red bell pepper
, 1/3 yellow bell pepper,
1/3 green bell pepper,
10 mini Roma tomatoes,
1 spring onion,
1 tbsp fish seasoning mix
1 lemon
, 100ml cooking oil,
salad herbs,
salt
preparation
The type of fish you use doesn't really matter. This recipe works just as well with tilapia, sea bream, or any other type of fish. Those who have been reading my blog for a while know that I love to experiment. That's why I tried a new type of fish for this recipe
First, the fish must be thoroughly cleaned. Then, rub it all over with half a lemon. The lemon juice not only gets rid of any strong fishy smell, but also goes perfectly with the fish seasoning.
Now for the salad. Wash all the salad ingredients thoroughly and dice them finely so that the different components blend together well. Except for the avocado, which should be cut more coarsely to avoid becoming too mushy.
I use a cutting guide for this. It makes it super quick and the vegetable pieces look uniform. Alternatively, you can use the classic method with a knife.
The attiéké is super easy to achieve.
The whole thing as a video
Et voilà! Bon appétit!
Attiéké with fried red snapper and avocado-pepper-tomato salad
Equipment
- Steam cooker
Ingredients
- 1 Red Snapper
- 500 g Attiéké
- 2 large ripe avocados
- 1/2 Salad cucumber
- 1/3 red bell pepper
- 1/3 yellow bell pepper
- 1/3 green bell pepper
- 10 mini Roma tomatoes
- 1 spring onion
- 2 tbsp fish seasoning mix
- 1 lemon
- 100 ml cooking oil
- 1 tsp salad herbs
- Salt
Instructions
For the fish
- Clean the fish thoroughly, rub it all over with half a lemon, and salt it
- Mix the fish seasoning with a little cooking oil and lemon juice to form a paste
- Rub the fish all over with the paste and reserve some of the paste for later
- Grease a pan with a little oil, add the fish, cover, and marinate for at least one hour
- Then fry the fish in the pan until golden brown on all sides, rubbing it repeatedly with the remaining marinade
For the attiéké
- Cover a steamer insert with baking paper
- Remove the Attieké from the packaging and crumble it in the steamer attachment
- Steam for approximately 20 minutes, stirring occasionally to ensure the steam is evenly distributed
For the salad
- Wash all salad ingredients thoroughly
- Cut bell peppers, cucumbers, and tomatoes into small cubes
- Chop the spring onions very finely as well
- Peel the avocado and cut it into large chunks
- Put everything in a bowl, add some cooking oil, the salad herbs, a pinch of salt and lemon juice, and mix well
