Entree: Zambia – Bream Fish with Nshima (Pan-fried whole bream served with firm maize porridge and a bright tomato and onion relish)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 30 min

Additional 10 min

Total 55 min

Ingredients

- 2 whole bream, cleaned and gutted, approx. 12 oz (340 g) each
- 1 tsp (6 g) salt, plus more to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 2 tbsp (30 ml) lemon juice
- 1/2 cup (60 g) all-purpose flour for dredging
- 1/4 cup (60 ml) vegetable oil for frying
- 4 cups (960 ml) water for nshima
- 2 cups (240 g) white maize meal (coarse cornmeal) for nshima
- 2 tbsp (30 g) butter or margarine, optional for finishing nshima
- 3 medium tomatoes, chopped, about 12 oz (340 g)
- 1 medium red onion, thinly sliced, about 6 oz (170 g)
- 1 tbsp (15 ml) vegetable oil for the relish
- 1 small fresh chili, finely chopped, optional
- 1 tbsp (15 ml) vinegar or lemon juice for relish
- 1/4 cup (15 g) fresh coriander or parsley, chopped
- 8 oz (225 g) rape or collard greens, washed and roughly chopped
- 1 tbsp (15 ml) vegetable oil for greens

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Prepare the fish and relish: Pat the bream dry, rub with 1 tsp (5 ml) salt, pepper, and lemon juice; dredge lightly in flour. For the relish, heat 1 tbsp (15 ml) oil in a pan, sauté the sliced onion until soft, add chopped tomatoes and chili, season with 1/4 tsp (1.25 ml) salt and 1 tbsp (15 ml) vinegar or lemon juice, simmer 5–7 minutes, stir in chopped coriander and remove from heat.
2. Cook the greens: Heat 1 tbsp (15 ml) oil in a separate skillet, sauté the chopped rape or collard greens with a pinch of salt until wilted and tender, about 4–5 minutes; keep warm.
3. Make nshima: Bring 4 cups (960 ml) water to a boil in a heavy saucepan. Gradually whisk in 1/2 cup (120 g) of the maize meal to make a loose porridge, then reduce heat. Stir in remaining maize meal 1/2 cup (120 g) at a time, stirring vigorously to form a stiff, smooth dough-like porridge. Cook, stirring and turning the nshima against the pan, about 8–10 minutes until firm and cooked through; add 2 tbsp (30 g) butter if using for richness.
4. Fry the bream: Heat 1/4 cup (60 ml) vegetable oil in a large skillet over medium-high heat. Fry the dredged bream 4–6 minutes per side until golden and cooked through (internal temperature about 145°F / 63°C). Transfer to a plate and squeeze additional lemon if desired.
5. To serve: Shape nshima into 4 portions on a platter. Arrange fried bream alongside each portion, add a spoonful of tomato-onion relish and a portion of wilted greens. Eat by tearing off pieces of nshima and using them to scoop fish and relish.
6. Leftovers and notes: Reheat nshima with a splash of water and cover to restore moisture. Relish keeps refrigerated 2–3 days.

1. Prepare the fish and relish: Pat the bream dry, rub with 1 tsp salt, pepper, and lemon juice; dredge lightly in flour. For the relish, heat 1 tbsp oil in a pan, sauté the sliced onion until soft, add chopped tomatoes and chili, season with 1/4 tsp salt and 1 tbsp vinegar or lemon juice, simmer 5–7 minutes, stir in chopped coriander and remove from heat.
2. Cook the greens: Heat 1 tbsp oil in a separate skillet, sauté the chopped rape or collard greens with a pinch of salt until wilted and tender, about 4–5 minutes; keep warm.
3. Make nshima: Bring 4 cups (960 ml) water to a boil in a heavy saucepan. Gradually whisk in 1/2 cup (120 g) of the maize meal to make a loose porridge, then reduce heat. Stir in remaining maize meal 1/2 cup (120 g) at a time, stirring vigorously to form a stiff, smooth dough-like porridge. Cook, stirring and turning the nshima against the pan, about 8–10 minutes until firm and cooked through; add 2 tbsp (30 g) butter if using for richness.
4. Fry the bream: Heat 1/4 cup (60 ml) vegetable oil in a large skillet over medium-high heat. Fry the dredged bream 4–6 minutes per side until golden and cooked through (internal temperature about 145°F / 63°C). Transfer to a plate and squeeze additional lemon if desired.
5. To serve: Shape nshima into 4 portions on a platter. Arrange fried bream alongside each portion, add a spoonful of tomato-onion relish and a portion of wilted greens. Eat by tearing off pieces of nshima and using them to scoop fish and relish.
6. Leftovers and notes: Reheat nshima with a splash of water and cover to restore moisture. Relish keeps refrigerated 2–3 days.