Grilled Tilapia Banku

Ingredients

• 2 pcs Tilapia
• 50 g Ginger
• 4 pcs Garlic
• 2 pcs Scotch Bonnet
• 1 pcs Onion
• 2 pcs Tomato
• 1 pcs Lime
• 10 g Parsley
• 300 g Corn Dough
• 150 g Cassava Dough
• 3 tbsp Vegetable Oil
• 1 tbsp Kosher Salt
• 0.5 tsp Black Pepper

Method

1. In a blender, combine {ginger}, {garlic}, {scotch_bonnet}, half of the {onion}, {kosher_salt}, {black_pepper}, and a little {vegetable_oil}; blend to a coarse paste so it clings to the {tilapia} and perfumes it deeply.
2. Pat {tilapia} dry, score it on both sides, then rub and stuff with the blended paste, pressing it into the cuts and cavity so the flesh seasons evenly. Let it stand briefly to absorb the aromatics.
3. Finely chop the remaining {onion}, then mix with {tomato}, a little {ginger}, {scotch_bonnet}, {lime}, {parsley}, {kosher_salt}, and a drizzle of {vegetable_oil} for a fresh, sharp relish that cuts the richness of the fish.
4. In a heavy pot over low heat, whisk {corn_dough} and {cassava_dough} with water and {kosher_salt}, then cook, stirring and folding continuously with a sturdy spoon for elasticity. Keep the heat gentle and scrape the base well until the mixture turns glossy, tight, and pulls from the pot.
5. Heat a grill pan or charcoal grill over medium-high heat and oil it lightly with {vegetable_oil}. Grill {tilapia} without crowding, turning carefully, until charred in spots, fragrant with {ginger}, and the thickest part flakes easily or reaches a safe fish doneness. Baste lightly as needed so it stays moist.
6. With wet hands or a bowl, scoop and turn the hot {corn_dough} and {cassava_dough} mixture into smooth rounds so the surface stays taut and glossy for serving.
7. Set the shaped banku beside the grilled {tilapia}, spoon over the fresh relish, and finish with an extra squeeze of {lime} for brightness. Serve at once while the fish is hot and the banku is springy.