Poisson Braisé (Cameroonian Grilled Fish with Spicy Onion Tomato Sauce)
In short: Whole fish marinated in garlic, ginger and chili, grilled until crisp-skinned and served with a spicy onion-tomato sauce and fried plantains. It takes about 1 h 10 min in total and makes 4 servings.
- Prep
- 30 min
- Cook
- 40 min
- Resting
- 1 h
- Total
- 1 h 10 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 520 kcal
Poisson braisé, or grilled fish, is a favorite at Cameroonian street-side grills and relaxed weekend meals. A whole fish is scored, rubbed with a paste of garlic, ginger, onion, thyme and chili, then cooked over a hot fire until the skin crisps. It arrives with a spicy onion-tomato sauce and fried plantains. Indoors, a hot grill or broiler gives a very good result.
Instructions
- Blend the onion, garlic, ginger, Scotch bonnet, lemon juice, 3 tbsp oil, thyme, bouillon cube, salt and white pepper into a smooth paste.
- Cut 3 diagonal slashes on each side of the fish, down almost to the bone. Rub the paste all over the fish, into the slashes and inside the belly, then marinate in the fridge for 1 hour.
- Heat a grill to medium-high, or heat the broiler with the rack 15 cm (6 in) from the heat. Oil the grate or a foil-lined tray well.
- Grill the fish for 8 to 10 minutes per side, turning once, until the skin is browned and crisp in spots and the flesh flakes at the thickest part, reaching 63°C (145°F).
- For the sauce, heat 2 tbsp oil in a pan over medium heat. Cook the onions for 6 minutes until soft, then add the tomatoes, chili, ginger and salt and simmer for 8 to 10 minutes, until thick.
- Fry the plantain slices in the frying oil over medium-high heat for 2 to 3 minutes per side, until deep golden, and drain on paper towels.
- Serve the fish whole on a platter with the sauce, plantains and lime wedges.
Tips
- Pat the fish dry and oil the grate well, then leave the fish alone for the first 4 minutes. The skin sticks until it has crisped enough to release.
- Mackerel is oily and stays moist, while tilapia is milder. Whichever you buy, ask the fishmonger to clean and scale it for you.
Questions and answers
What is poisson braisé?
French for grilled fish. In Cameroon it means a whole fish marinated in a spiced paste and cooked over a hot fire, usually served with an onion-tomato sauce and plantains or cassava.
Can I cook poisson braisé in the oven?
Yes. Roast the fish on a tray at 220°C (425°F) for 20 to 25 minutes, turning once, then finish under the broiler for 2 to 3 minutes. The flesh should reach 63°C (145°F).
Which fish works best?
Tilapia, mackerel and catfish are common choices, but any whole fish with firm flesh works, such as sea bream or snapper. Choose fish of about 500 to 700 g (1.1 to 1.5 lb) so it cooks evenly.
How long does it take to make Poisson Braisé (Cameroonian Grilled Fish with Spicy Onion Tomato Sauce)?
About 1 h 10 min in total: 30 min of preparation and 40 min of cooking.
How many calories are in Poisson Braisé (Cameroonian Grilled Fish with Spicy Onion Tomato Sauce)?
About 520 kcal per serving, with 34 g of protein, 36 g of carbohydrates and 27 g of fat. These values are estimates.
Nutrition per serving
| Calories | 520 kcal |
|---|---|
| Protein | 34 g |
| Carbohydrates | 36 g |
| Fat | 27 g |
| Fiber | 4 g |
| Sugar | 14 g |
| Sodium | 1200 mg |
Estimated values, calculated from the ingredients.
