Poisson Salé
Pwason Sale (PWAH-son sah-LAY)
Salt Fish with Tomato Sauce
Dried salt fish soaked, flaked, and cooked in a spiced tomato and onion sauce, a traditional Seychellois preservation technique turned culinary staple.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Instructions
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1
Soak salt fish overnight in cold water, changing water twice, to remove excess salt. Drain and flake into pieces.
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2
Heat oil in a skillet. Sauté onions, garlic, and ginger until golden.
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3
Add tomatoes, thyme, and chilli. Cook ten minutes until thick and saucy.
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4
Add flaked salt fish to the sauce. Stir gently to combine without breaking fish too much.
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5
Simmer ten minutes until fish absorbs the sauce flavours. Season with black pepper.
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6
Garnish with parsley. Serve with boiled cassava, breadfruit, or rice.
Did You Know?
Salt fish was originally the food of enslaved workers on the islands, but it has since become a cherished delicacy enjoyed by all Seychellois.
Chef's Notes
Equipment Tips
- large bowl
- skillet
- cutting board
Garnishing
parsley, thyme
Accompaniments
boiled cassava, breadfruit, rice
The Story Behind Poisson Salé
Poisson salé traces its origins to the colonial era when salting was the primary method of preserving the abundant fish catch in the tropical heat. French and African preservation techniques merged to create this dish, which transformed necessity into flavour. The overnight soaking ritual is a meditative process that connects modern cooks to centuries of island food tradition. Today it is enjoyed as comfort food with deep cultural resonance.
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