Fresh reef fish simmered in a vibrant Creole sauce of tomatoes, onion, garlic, thyme, and chilli, a cornerstone of Seychellois home cooking.
Ingredients
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4 fish fillets (red snapper or grouper)
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4 ripe tomatoes, diced
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1 large onion, sliced
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4 cloves garlic, minced
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1 thumb ginger, grated
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2 sprigs fresh thyme
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1 chilli, sliced
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2 tbsp vegetable oil
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Juice of 1 lime
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Salt and pepper
Instructions
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1
Season fish fillets with lime juice, salt, and pepper. Set aside for fifteen minutes.
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2
Heat oil in a large skillet. Sauté onion, garlic, and ginger until softened and fragrant.
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3
Add diced tomatoes, thyme, and chilli. Cook until tomatoes break down into a thick sauce, about ten minutes.
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4
Nestle fish fillets into the sauce. Cover and simmer gently for twelve to fifteen minutes until fish flakes easily.
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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.