Whole fish marinated in a fiery blend of garlic, ginger, lemon, and scotch bonnet, then grilled over charcoal until the skin is crisp and the flesh is smoky and tender.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Vessel: large oval platter
Garnishes: onion rings, lime wedges, fresh pepper
Accompaniments: attieke, fried plantains, spicy sauce
Instructions
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1
Mix garlic, ginger, lime juice, scotch bonnet, oil, bouillon, and salt into a paste.
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2
Score fish deeply on both sides and rub marinade inside and out.
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3
Marinate for at least 30 minutes, ideally 2 hours.
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4
Grill over medium-hot charcoal for 8-10 minutes per side until skin is crisp.
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5
Serve on a bed of sliced onion rings with extra marinade on the side.
Did You Know?
In Conakry, poisson braisé vendors line the corniche road along the Atlantic, and the smell of grilling fish at sunset is considered one of the city's signature experiences.
Chef's Notes
Equipment Tips
- charcoal grill or oven
- basting brush
- knife
Garnishing
onion rings, lime wedges, fresh pepper
Accompaniments
attieke, fried plantains, spicy sauce
The Story Behind Poisson Braisé
Grilled fish has been central to Guinea's coastal cuisine for centuries. The country's 320km Atlantic coastline provides abundant fresh fish, and the tradition of charcoal grilling on the beach remains a vital part of social life in Conakry and other coastal cities.
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