Poisson Braisé Attiéké

Ingredients

• 12 g Ginger
• 1 tbsp Tomato Paste
• 2 cups Attiéké
• 2 pcs Whole Sea Bass
• 2 pcs Tomato
• 1 pcs Red Onion
• 8 g Parsley
• 2 pcs Scallion
• 1 pcs Lime
• 3 pcs Garlic
• 0.5 tsp Cayenne Pepper
• 0.75 tsp Black Pepper
• 3.3333333333333335 tbsp Olive Oil
• 1 tbsp Water
• 1 tsp Chicken Bouillon Powder
• 1 tbsp Kosher Salt

Method

1. Combine {tomato}, half the {red_onion}, half the {parsley}, half the {scallion}, a squeeze of {lime}, a pinch of {kosher_salt}, and {black_pepper} in a bowl. Let it sit until juicy and sharp.
2. Pat {whole_sea_bass} dry so it chars instead of steaming. In a bowl, mix {garlic}, {ginger}, {tomato_paste}, {chicken_bouillon_powder}, {cayenne_pepper}, {olive_oil}, {kosher_salt}, {black_pepper}, and a little {water}, then rub over {whole_sea_bass} and into the slashes. Let it stand briefly for the surface to absorb the seasoning.
3. Put {attieke} in a heatproof bowl, sprinkle with {water} and a pinch of {kosher_salt}, then steam over simmering water until the grains are tender and fluffy. Fluff well so the texture stays light.
4. Heat a grill pan or outdoor grill over medium-high heat and lightly oil the grates with {olive_oil}. Grill {whole_sea_bass} without crowding, turning once, until deeply charred in spots, the flesh flakes easily, and an instant-read thermometer near the thickest part reads about 145°F.
5. Transfer {whole_sea_bass} to a tray and rest briefly so the juices settle and the flesh stays moist.
6. Fold the remaining {red_onion}, remaining {scallion}, and a little {olive_oil} into the warm {attieke}. Season with {kosher_salt}, then fluff again until aromatic and distinct. Finish with the remaining {parsley} and a squeeze of {lime} for brightness.
7. Mound {attieke} onto plates, set {whole_sea_bass} alongside, and spoon over the {tomato}, {red_onion}, {parsley}, {scallion}, and {lime} relish. Finish with a final pinch of {kosher_salt} for sparkle.