Poisson Braisé with Attiéké
A classic Ivorian dish featuring whole grilled fish marinated in a flavorful blend of spices, served alongside attiéké, a fermented cassava couscous.
🧂 Ingredients
- 2 medium Whole fish(e.g., tilapia, sea bass, cleaned and scaled)
- 500 g Attiéké(pre-steamed or dried)
- 1 large Onion(finely chopped)
- 2 medium Tomatoes(diced)
- 3 cloves Garlic(minced)
- 1 tablespoon Ginger(freshly grated)
- 1/2 small Scotch bonnet pepper(minced (optional, adjust to taste))
- 3 tablespoons Lemon or lime juice
- 3 tablespoons Vegetable oil(plus more for grilling)
- 1 teaspoon Bouillon powder or cube
- 1 teaspoon Paprika
- Salt(to taste)
- Black pepper(to taste)
- 2 tablespoons Parsley(chopped, for garnish)
👨🍳 Instructions
- 1
Rinse the fish under cold water and pat dry. Make 2-3 diagonal slits on each side of the fish.
- 2
In a bowl, combine minced garlic, grated ginger, minced scotch bonnet (if using), lemon/lime juice, 2 tablespoons of vegetable oil, bouillon powder, paprika, salt, and black pepper to create a marinade paste.
- 3
Rub the marinade paste all over the fish, ensuring it gets into the slits and cavities. Let marinate for at least 30 minutes in the refrigerator.
- 4
Prepare the attiéké according to package instructions. Typically, this involves steaming it with a little water until fluffy. Fluff with a fork and season with salt and a drizzle of olive oil.
- 5
Preheat your grill or grill pan to medium-high heat. Lightly oil the grates.
- 6
Grill the marinated fish for about 6-8 minutes per side, or until cooked through and nicely charred. Baste with a little oil occasionally.
- 7
While the fish grills, in a small skillet, heat the remaining 1 tablespoon of vegetable oil. Sauté the chopped onion until translucent. Add the diced tomatoes and cook for 5-7 minutes until softened, creating a simple sauce. Season with salt and pepper.
- 8
Serve the grilled fish over a bed of fluffy attiéké. Spoon the tomato sauce over the fish and garnish with fresh chopped parsley. Serve with lemon or lime wedges.
💡 Pro Tips
- ✓Ensure the fish is completely dry before marinating for better flavor absorption.
- ✓Don't overcook the fish; it should flake easily with a fork.
- ✓If grilling is not an option, the fish can be baked or pan-fried.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Serve with a side of Ivorian salad (tomatoes, onions, vinaigrette).
- Add a pinch of chili powder to the marinade for extra heat.