Main
Mauritian Fish Rougaille
- Preparation time
- 40 min
- Servings
- 4 servings
Ingredients
4 servings
- White fish fillet — to buy600 g
- Tomato — to buy5
- Onion — to buy2
- Garlic — to buy4 gousses
- Ginger — to buy1 petit morceau
- Thyme — to buy3 branches
- Chili pepper — to buy1
- Turmeric — to buy1/2 c. à c.
- Neutral oil — to buy3 c. à s.
- Lime — to buy1
- Salt — to buy1 c. à c.
Preparation
Cut the fish into pieces, rub with a little turmeric and salt, and let marinate for 10 minutes.
Heat the oil in a pot and quickly brown the fish pieces for 2 minutes on each side, then set aside.
In the same pot, sauté the sliced onion for 4 minutes, add the grated garlic and ginger, and cook for 1 more minute.
Add the diced tomatoes, the stripped thyme leaves and the split chilli, crush and simmer for 10-12 minutes over medium heat until you get a well-stewed sauce — this is the very base of a rougaille.
Return the fish to the sauce, spoon it over, cover and let it finish cooking for 8 minutes over low heat.
Squeeze in the lime juice, adjust the salt, remove the thyme and chilli, and serve with rice.