Poisson Braisé à la Citronnelle et Gingembre
Grilled or baked fish marinated in a vibrant blend of lemongrass, ginger, garlic, and spices, offering a fragrant and zesty flavor profile.
🧂 Ingredients
- 2 medium Whole fish (e.g., Tilapia, Sea Bream)(cleaned and scaled, about 500g each)
- 3 stalks Lemongrass stalks(tough outer layers removed, finely chopped)
- 2 inch piece Ginger(peeled and grated)
- 5 cloves Garlic cloves(minced)
- 1 medium Onion(finely chopped)
- 1 small Scotch bonnet pepper(seeded and finely chopped (optional))
- 2 tbsp Lime juice
- 4 tbsp Vegetable oil
- to taste Salt
- to taste Black pepper
- for garnish Fresh cilantro or parsley(chopped)
👨‍🍳 Instructions
- 1
Make several diagonal slits on both sides of each fish. Season generously with salt and black pepper, both inside and out.
- 2
In a bowl, combine the finely chopped lemongrass, grated ginger, minced garlic, chopped onion, chopped scotch bonnet pepper (if using), lime juice, and 3 tablespoons of vegetable oil. Mix well to form a marinade.
- 3
Rub the marinade all over the fish, ensuring it gets into the slits and the cavity. Let the fish marinate for at least 20 minutes at room temperature, or up to 1 hour in the refrigerator.
- 4
Preheat your grill or oven to 200°C (400°F). If grilling, lightly oil the grill grates. If baking, place the fish on a baking sheet lined with parchment paper.
- 5
Grill or bake the fish for 30-40 minutes, or until the flesh is opaque and flakes easily with a fork. Baste with the remaining 1 tablespoon of vegetable oil halfway through cooking.
đź’ˇ Tip: Cooking time will vary depending on the thickness of the fish. - 6
Once cooked, remove the fish from the heat. Garnish with fresh chopped cilantro or parsley. Serve immediately with a side of rice, fried plantains, or a fresh salad.
đź’ˇ Pro Tips
- âś“Use fresh lemongrass for the best aromatic result.
- âś“Adjust the heat by controlling the amount of scotch bonnet pepper.
- âś“Ensure the fish is cooked through but not dry.
🔄 Variations
- Add a pinch of chili powder or paprika to the marinade for extra color and warmth.
- Stuff the fish cavity with slices of lime and fresh herbs before cooking.