Whole fish marinated in citrus, garlic, and chilli, grilled over charcoal until the skin is crispy and the flesh is moist and smoky.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Vessel: flat plate
Garnishes: sliced onion, lime wedges, parsley
Accompaniments: fried plantains, pepper sauce, rice
Instructions
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1
Score fish on both sides with diagonal cuts.
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2
Mix lime juice, garlic, scotch bonnet, ginger, oil, and salt into a marinade.
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3
Rub marinade into fish and inside the cavity. Marinate 20 minutes.
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4
Grill over medium-hot charcoal, 7-8 minutes per side, basting with marinade.
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5
Garnish with sliced onion and serve with fried plantains and pepper sauce.
Did You Know?
Poisson braisé vendors line the beaches of Libreville at sunset, and choosing the right griller is a serious social decision.
Chef's Notes
Equipment Tips
- charcoal grill
- sharp knife
- basting brush
Garnishing
sliced onion, lime wedges, parsley
Accompaniments
fried plantains, pepper sauce, rice
The Story Behind Poisson Braisé
Grilling fish over open charcoal is one of the most ancient cooking techniques in Gabon, practiced by riverine and coastal communities for millennia. The modern version incorporates citrus and spices from trade influences, but the essential method remains unchanged.
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