Main
Seychellois 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 cloves
- Ginger — to buy1 piece
- Thyme — to buy3 sprigs
- Chili pepper — to buy1
- Neutral oil — to buy3 tbsp
- Lime — to buy1
- Salt — to buy1 tsp
Preparation
Cut the fish into pieces, squeeze a little lime juice over it, season lightly with salt and let marinate for 10 minutes.
Heat the oil in a wide pot and lightly brown the fish pieces for 2 minutes on each side just to colour them, 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 tomatoes cut into large dice, the stripped thyme leaves and the split chilli, lightly crush the tomatoes and simmer for 10 minutes over medium heat until you get a stewed sauce.
Return the fish to the sauce, spoon the sauce over it, cover and let it finish cooking for 8 minutes over low heat.
Adjust the salt, remove the chilli and thyme, and serve hot with creole rice.