Whole fish marinated in a spicy ginger-garlic paste, grilled over charcoal until the skin is blistered and crispy, and served with attiéké and fiery pepper sauce.
Instructions
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1
Score the fish diagonally on both sides, making cuts about 2cm apart.
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2
Mix garlic, ginger, lime juice, crushed bouillon, salt, and oil into a paste. Rub thoroughly into the fish and inside the cavity.
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3
Marinate for at least 30 minutes, or up to 2 hours in the refrigerator.
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4
Grill over medium-hot charcoal, turning once, for about 8-10 minutes per side until skin is blistered and flesh is flaky.
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5
While grilling, baste with remaining marinade and top with sliced onions and scotch bonnet.
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6
Serve whole on a platter with attiéké and pepper sauce.
Did You Know?
The best poisson braisé vendors in Abidjan are called "braiseurs" and some have earned celebrity status for their grilling technique.
The Story Behind Poisson Braisé
Poisson braisé is the cornerstone of Ivorian coastal cuisine, perfected by fishing communities along the Atlantic. The charcoal grilling technique imparts a smoky flavour that no oven can replicate, making roadside braiseurs an essential part of Ivorian food culture.
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