Shredded boiled shark mixed with bilimbi, lime juice, turmeric, onion, and chilli, served as a tangy condiment alongside breadfruit or rice.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Vessel: small bowl
Garnishes: coriander, lime wedge
Accompaniments: breadfruit, steamed rice, cassava
Instructions
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1
Boil shark fillet in salted water with turmeric for twenty minutes until cooked through. Drain and cool.
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2
Shred the shark meat finely using two forks, removing any remaining cartilage or tough bits.
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3
Heat oil in a pan. Sauté onion and garlic until softened, about three minutes.
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4
Combine shredded shark with sautéed onion, bilimbi or lime juice, chilli, and salt.
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5
Mix thoroughly and let rest ten minutes for flavours to meld. Garnish with coriander.
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6
Serve at room temperature as a condiment with breadfruit, rice, or cassava.
Did You Know?
Despite its name, satini requin is not a sweet preserve but a savoury condiment, and it is considered the national dish of Seychelles by many locals.
Chef's Notes
Equipment Tips
- saucepan
- mortar and pestle
- mixing bowl
Garnishing
coriander, lime wedge
Accompaniments
breadfruit, steamed rice, cassava
The Story Behind Satini Requin
Satini requin embodies the resourcefulness of Seychellois fishing communities, transforming shark — once considered a byproduct of the tuna and snapper trade — into a prized delicacy. The dish draws on both the French chutney tradition and Indian spicing techniques. Bilimbi, a tart tropical fruit, provides the distinctive sour note that defines this dish. It has become so iconic that it is often the first dish visitors are encouraged to try.
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