Zambian Pan-Fried Bream with Maize Porridge

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A classic Zambian home-style meal where whole fresh bream is rubbed with garlic, ginger, and spices, then pan-fried until golden and crisp. It is served alongside a stiff maize meal porridge (the local staple) and a bright tomato-and-onion relish for dipping.

Nutrition Facts

Per serving (estimated)

• 670 kcalCalories
• 28 gFat
• 5 gSaturated Fat
• 58 gCarbs
• 6 gFiber
• 5 gSugar
• 42 gProtein
• 620 mgSodium
• 780 mgPotassium
• 95 mgCalcium
• 4.5 mgIron
• 15 mgVitamin C
• 90 mcgVitamin A

Ingredients

For the bream

• 4 whole fresh bream or tilapia (about 250 g each), gutted and scaled
• 2 tablespoons lemon juice
• 1 teaspoon fine sea salt
• 1 teaspoon freshly ground black pepper
• 1 teaspoon sweet paprika
• 3 cloves garlic, finely minced
• 1 tablespoon grated fresh ginger
• 1/2 cup fine maize meal, for dusting
• 1/2 cup vegetable oil, for frying

For the maize porridge

• 3 cups water
• 1/2 teaspoon salt
• 1 1/2 cups white maize meal

For the tomato-onion relish

• 2 tablespoons vegetable oil
• 1 medium onion, thinly sliced
• 2 ripe tomatoes, chopped
• 1/2 teaspoon salt
• 1 small green chili, sliced (optional)

Directions

1. Rinse the cleaned bream under cold water and pat dry with paper towels. Make 2-3 diagonal slashes on each side of the fish so the seasoning penetrates.
2. In a small bowl mix the salt, pepper, paprika, garlic, ginger, and lemon juice into a paste. Rub the paste all over the fish, working it into the slashes and cavity. Let it sit for 10 minutes while you prepare the porridge and relish.
3. Make the maize porridge: bring 3 cups of water to a rolling boil in a heavy pot, add the salt, then reduce the heat. Slowly sprinkle in the maize meal while stirring constantly with a wooden spoon to prevent lumps. Continue stirring and cooking over low heat for 8-10 minutes until the mixture is very stiff and pulls away from the sides of the pot. Cover and keep warm.
4. Make the relish: heat 2 tablespoons of oil in a small skillet over medium heat, add the onion, and sauté for 3 minutes until soft. Add the tomatoes, salt, and chili if using, and cook for 4-5 minutes until the tomatoes break down into a thick, juicy sauce. Remove from heat.
5. Dredge each marinated bream lightly in the maize meal, pressing gently so a thin coating sticks to the skin. Heat the 1/2 cup of oil in a large heavy skillet over medium-high heat until shimmering.
6. Fry the bream in batches for 4-5 minutes per side, until the skin is deep golden and crisp and the flesh near the spine flakes easily when tested with a fork. Transfer to a paper-towel-lined plate and sprinkle with a pinch of salt.
7. Serve the fried bream immediately with a mound of the warm maize porridge and the tomato-onion relish in a small bowl on the side. To eat, pinch off a piece of porridge with your fingers, wrap it around a flake of fish, and dip into the relish.
8. Encourage diners to use their hands in the traditional Zambian way, rolling the porridge into a ball with the right palm and using the thumb to push the fish and relish into the mouth.

Cook’s Notes

• Substitute tilapia, red snapper, or any firm freshwater fish if bream is unavailable; the cooking time may vary slightly with thickness.
• The porridge should be stiff enough to hold its shape when pinched; if it slumps or spreads, simmer it a few minutes longer with extra maize meal.
• For a deeper flavor, marinate the fish in the spice rub for up to 2 hours in the refrigerator before dredging and frying.
• Add a handful of chopped pumpkin leaves or rape to the tomato relish for a more traditional, leafy-green accompaniment.
• Serve a wedge of lemon or lime alongside for squeezing over the fish, which cuts through the richness of the fried skin.

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