Ouassi boucané (smoked ouassi)

Instructions

1. Make a brine by dissolving the coarse salt in cold water, then add the crushed garlic and sliced onion.
2. Soak the cleaned fish in the brine and leave to rest for 2 hours in the fridge.
3. Drain them, pat them dry thoroughly and rub them with the Creole spices, chilli and a drizzle of oil.
4. Soak the bois leaves in water for a few minutes so they smoke better.
5. Set the fish on a rack above a tray, then place the damp leaves on embers or a gentle heat source.
6. Cover and smoke over very low heat for about 1 hour, checking the heat, until the flesh is firm and golden.
7. Let it cool slightly, sprinkle with lime juice and serve with boiled cassava.