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Attiéké with fish

Name: Attiéké with fish
Total time: 40 min
Yield: 4 servings
Ingredients: 600 g fillets White fish fillet; 2 cloves Garlic; 1 Lemon; 1 Chili pepper; 3 tbsp Olive oil; 1 Onion; 2 Tomato; 400 g Attiéké (fermented cassava couscous)

Preparation time: 40 min
Servings: 4 servings

Ingredients

4 servings

White fish fillet — to buy600 g fillets
Garlic — to buy2 cloves
Lemon — to buy1
Chili pepper — to buy1
Olive oil — to buy3 tbsp
Onion — to buy1
Tomato — to buy2
Attiéké (fermented cassava couscous) — to buy400 g

Preparation

Marinate the white fish fillets or steaks with garlic, lemon and chili for 20 minutes.
Grill or fry the fish for 5-6 minutes on each side until golden and cooked through.
Prepare a quick sauce by sautéing the onion and chopped tomato in oil for 8 minutes.
Reheat the attiéké by steaming or in the microwave with a little water, fluffing it with a fork so it stays light and grainy.
Plate the attiéké, place the fish on top, spoon over the tomato sauce and serve with raw onion rings and fresh chili.