Rougaille Poisson
Sign in to rate this recipe.
The Tale of Rougaille Poisson
Story updated
Rougaille, a tomato-based Creole sauce with garlic, ginger, and chili, developed in Mauritius as a fusion of French, African, Indian, and Chinese culinary influences brought together by the island's layered colonial and immigrant history. Rougaille poisson, made with fish, is one of the most classic renditions, served over rice as an everyday staple.
Ingredients
Scale:· 4 servings
- 600g white fish fillets or steaks
- 4 tomatoes, chopped
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 thumb ginger, grated
- 2 sprigs thyme
- 1 green chili, chopped
- 2 tbsp vegetable oil
- Salt and pepper to taste
Instructions
- 1Season the fish with salt and pepper and lightly fry in a little oil until just golden; set aside.
- 2In the same pan, sauté the onion, garlic and ginger until fragrant.
- 3Add the chopped tomatoes, thyme and chili, and cook down until a thick sauce forms, mashing the tomatoes as they soften.
- 4Add a splash of water if the sauce becomes too thick, and simmer for 10 minutes.
- 5Gently nestle the fried fish into the sauce and simmer for another 8-10 minutes until the fish is cooked through and flavored by the sauce.
- 6Season to taste.
- 7Serve hot with steamed rice.
Want Cook Mode, your own recipe photos, and unlimited calculators?
Get Home Cooking ProComments
Loading comments…
Sign in to leave a comment.