Creole ‘Grilled’ Fish

This dish originates from the Seychelles, originally called Poisson Grillé, it actually doesn’t have much to do with the method of cooking, more the sauce/marinade. My mum developed this recipe based on the countless times shes eaten and cooked it back in the Seychelles. This can be done with a whole gutted fish, pieces, or filets. There are also 3 ways of cooking it; grilling/barbecuing, baking it in the oven or on a stovetop. The end result is delicious and makes for a light and healthy meal.

serves: 1-2 people

prep/cooking time: 30-45 mins

Ingredients

2 (190g) sea bass filets

2 tbsp fresh parsley

1 tsp fresh thyme leaves

2 tsp tomato paste

2 cloves of garlic, roughly chopped

3cm nub of ginger, roughly chopped

1 (4g) vegetable bouillon cube

1/4 tsp sugar

1 small shallot, roughly chopped

1/4 tsp dark soy

1 tbsp neutral oil

1/4 cup water

1/2 tsp lime juice

salt, oil

Method

1. Rinse and pat dry the fish filets, season with salt, set aside.

2. In a blender or food processor add all marinade ingredients; parsley, thyme, tomato paste, garlic, ginger, vegetable bouillon, sugar, shallot, dark soy, and oil. Blend until most ingredients break down into a mince, you don’t want a smooth paste.

3. Add the fish and marinade into a bowl, making sure the fish is submerged into the marinade. Let sit for 15 minutes.

4. In a pan on high heat, add 2-3 tbsp of oil and let it come to temperature. Remove the fish from the marinade, letting most of the marinade drip off the fish. Lay it skin side down into the hot oil and let it fry 2-3 minutes or until the skin crisps up a little - the oil may splatter and pop a little, be careful.

5. Reduce the heat to medium and let it cook for 5-7 minutes or until the flesh starts to turn opaque. Add the marinade into the pan along with the water, cover with a lid and turn the heat to high until the sauce thickens to your desired consistency. Remove from the heat and add the lime juice. Serve hot.