Poisson Braisé (Gabonese Grilled Fish)

About This Recipe

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.

Ingredients

Serves 2

• 1 wholetilapia or sea bream (about 700 g), cleaned and scored
• 4 clovesgarlic, minced
• 2 tbsplime juice
• 1 wholescotch bonnet pepper, minced
• 2 tbspvegetable oil
• 1 tspsalt

Instructions

1. 1

   Make marinade

   Mix garlic, lime juice, scotch bonnet, oil, and salt into a paste.

2. 2

   Marinate fish

   Rub the paste all over the fish and deep into the scored cuts. Leave to marinate at least 10 minutes.

3. 3

   Grill

   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.

4. 4

   Serve

   Transfer to a plate and serve immediately with fried ripe plantains, sliced raw onion, and tomato.

Variations

• •

  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.

Storage

Best eaten straight off the grill. Leftovers keep 1 day refrigerated.

Frequently Asked Questions