Whole fish marinated in a chilli-lime paste and grilled over charcoal — a Gabonese street-food classic.
Poisson Braisé means 'braised fish' but is essentially Gabon's beloved charcoal-grilled whole fish. A fresh river or sea fish is scored deeply, rubbed with a paste of garlic, lime, chilli, and vegetable oil, then grilled directly over wood charcoal until the skin is crisp and charred and the flesh steams inside. It is served with fried plantains and a side of raw sliced onion and tomato.
Serves 2
Mix garlic, lime juice, scotch bonnet, oil, and salt into a paste.
Rub the paste all over the fish and deep into the scored cuts. Leave to marinate at least 10 minutes.
Grill over hot charcoal (or a preheated grill pan) for 8–10 minutes per side until skin is charred in spots and flesh flakes easily at the thickest point.
Transfer to a plate and serve immediately with fried ripe plantains, sliced raw onion, and tomato.
Pat fish dry before marinating so the paste adheres better.
Oil the grill grates well to prevent sticking.
Taste and adjust salt at the very end — flavors concentrate as liquids reduce, and a final pinch of flaky salt sharpens the whole dish.
Mise en place pays for itself: chop, measure and pre-mix everything before the heat goes on, especially for any step that moves fast.
Wrap in foil and bake at 220 °C for 20 minutes for an oven version.
Stuff the cavity with lemongrass and lime slices for added fragrance.
Vegetarian: swap the protein for roasted king oyster mushrooms, smoked tofu or cooked chickpeas — adjust seasoning slightly upward to compensate.
Spicier: add a finely chopped fresh chile or a teaspoon of crushed Aleppo/Urfa pepper to the aromatics for warm, layered heat instead of a single sharp hit.
Best eaten straight off the grill. Leftovers keep 1 day refrigerated.
Charcoal-grilled fish is found in every coastal and riverside community across Central Africa. In Gabonese cities like Libreville and Port-Gentil, roadside braiseurs cook fish to order on improvised wire grills over glowing charcoal.
A whole fish stays juicier, but thick skin-on fillets can be grilled the same way.
Yes — most of the components can be prepared up to a day in advance and refrigerated separately. Reheat gently and assemble just before serving so textures stay distinct.
Stay close to the role each ingredient plays: swap aromatics for similar ones (shallot for onion, lime for lemon), and keep the fat-acid-salt balance intact. Spice blends can usually be approximated with what's in the cupboard.
Authenticity sits on a spectrum — what matters more is honoring the technique and balance of flavors. If the dish tastes harmonious and respects how cooks in its home region would build it, you're on solid ground.
Per serving (380g / 13.4 oz) · 2 servings total
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