Rougaille Pwason

Name: Rougaille Pwason
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Seychellois
Ingredients: 4 fish fillets (red snapper or grouper); 4 ripe tomatoes, diced; 1 large onion, sliced; 4 cloves garlic, minced; 1 thumb ginger, grated; 2 sprigs fresh thyme; 1 chilli, sliced; 2 tbsp vegetable oil; Juice of 1 lime; Salt and pepper

Rougay Pwason (roo-GUY PWAH-son)

Fish in Creole Tomato Sauce

⏱ Prep Time 45 minutes

📈 Difficulty Easy

👥 Servings

🔥 Calories 292 kcal

Fresh reef fish simmered in a vibrant Creole sauce of tomatoes, onion, garlic, thyme, and chilli, a cornerstone of Seychellois home cooking.

Nutrition & Info

Protein 34.0g

Carbs 12.0g

Fat 12.0g

Protein Carbs Fat

Dietary

dairy-free gluten-free nut-free

Allergen Warnings

⚠ fish

Equipment Needed

large skillet spatula cutting board

Presentation Guide

Vessel: oval plate

Garnishes: thyme sprig, lime wedge

Accompaniments: steamed rice, green salad

Ingredients

4 fish fillets (red snapper or grouper)
4 ripe tomatoes, diced
1 large onion, sliced
4 cloves garlic, minced
1 thumb ginger, grated
2 sprigs fresh thyme
1 chilli, sliced
2 tbsp vegetable oil
Juice of 1 lime
Salt and pepper

Instructions

1
Season fish fillets with lime juice, salt, and pepper. Set aside for fifteen minutes.
2
Heat oil in a large skillet. Sauté onion, garlic, and ginger until softened and fragrant.
3
Add diced tomatoes, thyme, and chilli. Cook until tomatoes break down into a thick sauce, about ten minutes.
4
Nestle fish fillets into the sauce. Cover and simmer gently for twelve to fifteen minutes until fish flakes easily.
5
Adjust seasoning with salt and pepper. Serve immediately with steamed rice.

💡

Did You Know?

Rougaille is the Seychellois adaptation of the French ratatouille, simplified and enriched with tropical ingredients and fresh-caught fish.

Chef's Notes

Equipment Tips

large skillet
spatula
cutting board

Garnishing

thyme sprig, lime wedge

Accompaniments

steamed rice, green salad

The Story Behind Rougaille Pwason

Rougaille arrived in Seychelles with French colonists and quickly adapted to island ingredients and tastes. The dish represents the foundation of Creole home cooking, where fresh-caught fish meets a robust tomato-based sauce fragrant with local herbs. Every Seychellois household has a version, and the dish is often the first recipe children learn to prepare. Its simplicity belies its depth of flavour.

🕐 Traditionally enjoyed everyday dinner 📜 Origins: French Creole colonial era

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