Ivorian Attiéké with Fried Whole Fish and Raw Tomato and Onion Salad

What you need

• 500 g (1 lb) attiéké, dried, steamed cassava couscous
• 2 whole sea bream, about 400 g (14 oz) each, scaled and gutted
• 3 tomatoes, diced
• 2 onions, 1 diced, 1 sliced into rings for serving
• 1 hot red chili, finely chopped
• 1 tbsp white vinegar
• 400 ml (1 3/4 cups) vegetable oil, for frying and the tomato mixture
• salt, to taste
• black pepper, to taste

Method

Restated from the original video

1. 1

   Combine the diced tomatoes, diced onion and chili with the vinegar, 2 tbsp of the oil and a pinch of salt. Leave to marinate for 15 min.

2. 2

   Pat the bream dry. Cut two slashes into each side and season well inside and out with salt and pepper.

3. 3

   Heat the rest of the oil in a deep frying pan to 175 °C (350 °F).

4. 4

   Fry the bream, one at a time if the pan is small, 5-6 min per side, until the skin is crisp and the flesh turns opaque and flakes at the thickest part. Drain on paper towels.

5. 5

   Sprinkle the attiéké with a few tbsp of warm water, break up any lumps and steam it over simmering water until hot and fluffy, 5-10 min. Follow the package if it says otherwise.

6. 6

   Fluff the attiéké with a fork and fold in half of the marinated tomato mixture.

7. 7

   Serve the attiéké with the fish on the side, the rest of the tomato mixture and the onion rings.

Imported from blog.giallozafferano.it. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.