Poisson Braisé à la Sauce Arachide
Grilled or baked fish served with a rich and savory peanut sauce. This dish combines the smoky flavor of grilled fish with the creamy, nutty goodness of the sauce.
🧂 Ingredients
- 2 medium Whole fish(e.g., tilapia, sea bream, cleaned and scaled)
- 250 g Peanut butter(unsweetened, smooth)
- 400 g Tomatoes(pureed)
- 1 large Onions(finely chopped)
- 3 cloves Garlic(minced)
- 1 inch piece Ginger(grated)
- 1 small Scotch bonnet pepper(finely chopped, seeds removed for less heat)
- 3 tbsp Vegetable oil
- 400 ml Chicken or fish broth
- 1 tbsp Crayfish(ground (optional))
- 0.5 tsp Thyme(dried)
- Salt(to taste)
- Black pepper(to taste)
👨‍🍳 Instructions
- 1
Score the fish deeply on both sides. Rub with salt, black pepper, half the garlic, ginger, and thyme. Set aside.
- 2
Preheat your grill or oven to 200°C (400°F). Grill or bake the fish for 20-25 minutes, or until cooked through and flaky. Baste with a little oil during cooking if desired.
- 3
While the fish is cooking, prepare the sauce. In a saucepan, heat the vegetable oil over medium heat. Add the chopped onions and sauté until softened, about 5 minutes.
- 4
Add the remaining garlic, ginger, and scotch bonnet pepper. Cook for 1 minute until fragrant.
- 5
Stir in the tomato puree and ground crayfish (if using). Cook for 5-7 minutes, stirring, until the sauce darkens slightly.
- 6
In a separate bowl, whisk the peanut butter with the chicken or fish broth until smooth. Add this mixture to the saucepan with the tomato base.
- 7
Bring the sauce to a simmer, then reduce heat and cook for 15-20 minutes, stirring frequently, until the sauce has thickened and the oil has separated slightly. Season with salt and black pepper to taste.
- 8
Serve the grilled fish topped with the peanut sauce. This dish is often served with rice or boiled plantains.
đź’ˇ Pro Tips
- âś“Ensure your peanut butter is unsweetened for the best flavor profile.
- âś“If the peanut sauce is too thick, add a little more broth or water.
- âś“For a spicier sauce, leave some seeds in the scotch bonnet pepper.
🔄 Variations
- Add some chopped bell peppers or carrots to the sauce for added texture and nutrients.
- You can also use shrimp or chicken instead of fish.