Grilled Bream
Bream ya ku Ocha (breem yah koo OH-chah)
Charcoal Grilled Tilapia
Whole fresh bream from Zambian lakes, marinated with lemon and spices, then grilled over charcoal until the skin is crispy and the flesh is flaky.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Vessel: oval platter
Garnishes: lemon wedges, onion rings, tomato slices
Accompaniments: nshima, tomato relish
Instructions
-
1
Clean and score the fish with three diagonal cuts on each side, cutting to the bone.
-
2
Mix lemon juice, garlic, chili flakes, oil, salt, and pepper into a marinade and rub inside and out.
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3
Let fish marinate for twenty minutes while heating charcoal until coals are white and glowing.
-
4
Place fish on an oiled grill rack over medium-hot coals and cook for seven minutes per side.
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5
Baste with remaining marinade during grilling. The skin should be crispy and charred in spots.
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6
Serve whole on a platter with onion rings, fresh tomato slices, and nshima on the side.
Did You Know?
Lake Kariba and Lake Bangweulu bream are considered the finest in Zambia, and lakeside grilling is a treasured weekend activity for families.
Chef's Notes
Equipment Tips
- charcoal grill
- sharp knife
- basting brush
Garnishing
lemon wedges, onion rings, tomato slices
Accompaniments
nshima, tomato relish
The Story Behind Grilled Bream
Zambia is blessed with abundant freshwater resources, and fish has been a protein staple for lakeside communities since time immemorial. The tradition of grilling whole bream over charcoal is practiced along the shores of Lake Kariba, Lake Bangweulu, and the Zambezi River. Fishing communities developed specific grilling techniques that allow the skin to crisp while keeping the flesh moist, a skill that has been elevated to an art form in Zambian culinary culture.
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