Aloko Poisson Braisé
A flavorful dish featuring grilled fish marinated in a spicy Ivorian blend, served with fried plantains (aloko).
🧂 Ingredients
- 2 medium Whole Tilapia or Sea Bream(cleaned and scaled)
- 3 large Ripe Plantains(peeled and sliced into 1/2-inch thick rounds)
- 1 large Onion(finely chopped)
- 4 cloves Garlic(minced)
- 1 inch piece Ginger(grated)
- 1 small Scotch Bonnet Pepper(finely chopped (or to taste, seeds removed for less heat))
- 2 medium Tomatoes(diced)
- 1/2 cup Vegetable Oil(for frying plantains and cooking sauce)
- 2 tbsp Lime Juice
- 2 cubes Maggi Cubes(crumbled)
- to taste Salt
- 1/2 tsp Black Pepper
- 1/4 cup Fresh Parsley or Cilantro(chopped, for garnish)
👨🍳 Instructions
- 1
Prepare the fish marinade: In a bowl, combine chopped onion (half of it), minced garlic, grated ginger, chopped scotch bonnet pepper, lime juice, crumbled Maggi cubes, salt, and black pepper. Mix well.
💡 Tip: Adjust scotch bonnet to your spice preference. - 2
Score the fish on both sides with a knife. Rub the marinade all over and inside the fish. Let it marinate for at least 20 minutes.
- 3
While the fish marinates, prepare the aloko: Heat vegetable oil in a large skillet or pot over medium-high heat. Fry the plantain slices in batches until golden brown and tender. Remove with a slotted spoon and drain on paper towels. Season lightly with salt.
- 4
Grill or bake the fish: Preheat your grill or oven to 400°F (200°C). Grill the fish for about 10-15 minutes per side, or bake for 20-25 minutes, until cooked through and flaky.
- 5
Prepare the sauce: In the same pan used for the fish (or a clean one), add a tablespoon of oil if needed. Sauté the remaining chopped onion until softened. Add diced tomatoes and cook for about 5 minutes until they start to break down.
- 6
Pour in a little water (about 1/4 cup) if the sauce is too thick. Season with salt and pepper to taste. Let it simmer for a few minutes.
- 7
Serve the grilled fish hot, topped with the tomato sauce. Arrange the fried plantains (aloko) alongside. Garnish with fresh parsley or cilantro.
💡 Tip: You can also serve with a side of attieke or rice.
💡 Pro Tips
- ✓Ensure plantains are ripe but not overly soft for the best aloko texture.
- ✓Don't overcook the fish to keep it moist.
- ✓Adjust the amount of scotch bonnet pepper to control the heat level.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Use other firm white fish like sea bass or snapper.
- Add a pinch of smoked paprika to the marinade for extra depth.
- Serve with a side of spicy Ivorian chili sauce (peppersauce).