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
