Poisson Salé Grillé
Poisson Salé Grillé (pwah-SOHN sah-LAY gree-YAY)
Grilled Salted Fish
Whole salted fish grilled over charcoal until the skin is crispy and the flesh is flaky, served with a fiery tomato and scotch bonnet condiment.
Instructions
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1
Score fish on both sides and rub generously with coarse salt and lemon juice. Rest for 1 hour.
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2
Rinse off excess salt and pat dry.
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3
Brush with oil and place on a hot charcoal grill.
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4
Grill for 6-8 minutes per side until skin is crispy and flesh flakes easily.
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5
Mix diced tomatoes, onion, scotch bonnet, oil, and parsley for the condiment.
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6
Serve fish hot with the fresh condiment and fufu or rice.
Did You Know?
Along the Congo River, fish grilling competitions are serious events — the best grillers are local celebrities known for their secret marinades and perfect charring technique.
The Story Behind Poisson Salé Grillé
Salting and grilling fish is one of the oldest preservation and cooking techniques along the Congo River system. This method allowed fishing communities to preserve and trade their catch while producing an intensely flavored dish.
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