Poisson Braise a la Gabonaise

Name: Poisson Braise a la Gabonaise
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: Gabon
Ingredients: 2 whole fish (tilapia or capitaine), cleaned; 1 onion, sliced; 2 tomatoes, sliced; 3 cloves garlic, minced; Juice of 1 lime; 1 chili pepper, sliced; 3 tbsp palm oil or vegetable oil; Parsley or scent leaves; Salt and pepper

4 servings20 min prep30 min cookEasy Gabon

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The Story Behind It

The Tale of Poisson Braise a la Gabonaise

Grilled, spiced fish is central to Gabonese cuisine given the country's extensive Atlantic coastline and river systems, which have long supplied fresh fish to coastal and river communities. The "à la Gabonaise" preparation typically involves a marinade of local spices, chili, and aromatics before grilling over open flame.

Ingredients

Scale:· 4 servings

2 whole fish (tilapia or capitaine), cleaned
1 onion, sliced
2 tomatoes, sliced
3 cloves garlic, minced
Juice of 1 lime
1 chili pepper, sliced
3 tbsp palm oil or vegetable oil
Parsley or scent leaves
Salt and pepper

Instructions

1Score the fish and rub with lime juice, garlic, salt, and pepper, and marinate 20 minutes.
2Heat the oil in a heavy skillet and sear the fish 3-4 minutes per side, then remove.
3In the same pan, saute the onion, tomato, and chili until softened into a light sauce.
4Return the fish to the pan and spoon the sauce over the top.
5Cover and braise on low heat 10-15 minutes until the fish is cooked through and the flavors have absorbed.
6Garnish with parsley and serve with steamed rice or boiled plantain.

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