Poisson Braisé à l'Odika
A flavorful grilled fish dish from Gabon, marinated in a blend of spices and herbs, then slow-cooked to perfection. The Odika paste, derived from the seeds of the Andok tree, imparts a unique, slightly chocolatey flavor and rich texture to the marinade, making this a truly special dish.
🧂 Ingredients
- 2 medium Whole fish (e.g., tilapia, snapper)
- 100 g Odika paste
- 1 large Onion(finely chopped)
- 4 cloves Garlic(minced)
- 2 cm Ginger(grated)
- 1 small Scotch bonnet pepper(seeded and minced (optional, adjust to taste))
- 0.25 cup Fresh parsley(chopped)
- 0.25 cup Coriander(chopped)
- 2 tbsp Lemon juice
- 3 tbsp Vegetable oil
- 1 tsp Salt(or to taste)
- 0.5 tsp Black pepper(freshly ground)
- 1 optional Bouillon cube(crumbled)
👨🍳 Instructions
- 1
Clean the fish thoroughly, make a few diagonal slits on both sides of each fish. Rinse and pat dry.
- 2
In a bowl, combine the Odika paste, chopped onion, minced garlic, grated ginger, minced scotch bonnet (if using), chopped parsley, chopped coriander, lemon juice, vegetable oil, salt, black pepper, and crumbled bouillon cube (if using). Mix well to form a marinade.
- 3
Generously coat the fish inside and out with the Odika marinade. Ensure the marinade gets into the slits.
- 4
Let the fish marinate for at least 30 minutes at room temperature, or up to 2 hours in the refrigerator.
- 5
Preheat your oven to 180°C (350°F) or prepare your grill for medium-high heat.
- 6
If baking, place the marinated fish on a baking sheet lined with parchment paper. Bake for 30-40 minutes, or until the fish is cooked through and flakes easily with a fork. Baste with any remaining marinade halfway through cooking.
- 7
If grilling, place the fish directly on the grill grates. Grill for about 15-20 minutes per side, depending on the thickness of the fish, until cooked through and slightly charred. Brush with oil or remaining marinade during grilling to prevent sticking and add flavor.
- 8
Serve the Poisson Braisé à l'Odika hot, traditionally accompanied by rice, plantains, or fufu.
💡 Pro Tips
- ✓Odika paste can be found in African specialty stores or online.
- ✓Adjust the amount of scotch bonnet pepper to your spice preference.
- ✓Ensure the fish is cooked through but not dry. Cooking time will vary based on fish size and cooking method.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Use other types of firm white fish like sea bass or grouper.
- Add a tablespoon of tomato paste to the marinade for a richer color and flavor.