🇨🇩 Congolese (DRC) Cuisine

Poisson Salé Grillé

Grilled Salted Fish

Prep Time 1 hour (salting)

Servings 4

Difficulty Easy

Calories 310 kcal

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.

Ingredients

4 whole tilapia or catfish, cleaned
3 tbsp coarse salt
Juice of 2 lemons
2 tomatoes, diced
1 onion, diced
1 scotch bonnet pepper, minced
2 tbsp vegetable oil
Fresh parsley, chopped

Instructions

1 Score fish on both sides and rub generously with coarse salt and lemon juice. Rest for 1 hour.
2 Rinse off excess salt and pat dry.
3 Brush with oil and place on a hot charcoal grill.
4 Grill for 6-8 minutes per side until skin is crispy and flesh flakes easily.
5 Mix diced tomatoes, onion, scotch bonnet, oil, and parsley for the condiment.
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.