Poisson Braisé — Print Recipe

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.

Ingredients

1 whole tilapia or sea bream (about 800g), scaled and cleaned
3 tbsp vegetable oil
4 cloves garlic, minced
1 thumb fresh ginger, grated
2 onions, sliced
2 scotch bonnet peppers, minced
Juice of 2 limes
1 bouillon cube, crushed
Salt to taste

Instructions

1 Score the fish diagonally on both sides, making cuts about 2cm apart.
2 Mix garlic, ginger, lime juice, crushed bouillon, salt, and oil into a paste. Rub thoroughly into the fish and inside the cavity.
3 Marinate for at least 30 minutes, or up to 2 hours in the refrigerator.
4 Grill over medium-hot charcoal, turning once, for about 8-10 minutes per side until skin is blistered and flesh is flaky.
5 While grilling, baste with remaining marinade and top with sliced onions and scotch bonnet.
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.