4
Ingredients
- 800 g fish fillets or steaks (tilapia, capitaine…)
- 3 tbsp oil for frying or grilling
- 2 onions, sliced
- 2 garlic cloves, crushed
- 180 ml mayonnaise
- 1 tsp mustard
- 1 tbsp lemon juice
- Chili, salt and pepper
- Flour for a light coating, optional
Method
- 01 Season the fish with salt, pepper and lemon. Dust lightly with flour if you want a crust.
- 02 Brown the fish in hot oil (or grill). Keep warm.
- 03 Sweat onions and garlic in a little oil. Deglaze with a splash of water.
- 04 Off the heat, mix mayonnaise, mustard, lemon and chili. Coat the hot fish.
- 05 Serve at once with fries, rice or bread.
Like chicken mayo, the mayonnaise goes on at the end so it does not split. Fish mayo is a Kinshasa street and party plate; chili is always to taste.
In the same spirit
Other recipes close by territory or by gesture.
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Poulet mayo
Poulet mayo recipe: browned chicken coated in mayonnaise with garlic, mustard and pili-pili — a Kinshasa classic for tables and celebrations.
25 min prep · 45 min cook
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Pain mayonnaise
Pain mayonnaise recipe: street baguette filled with mayonnaise, egg and optionally sausage or grilled meat — Kinshasa street-food snack.
15 min prep · 10 min cook
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Mbisi ya kokalinga
Fish fried or grilled until the skin is crisp and the flesh stays moist.
25 min prep · 20 min cook