Nigerien Poisson Braisé
The Quirky Foodster Team
Ingredients
- Whole firm white fish (about 700 g / 1.5 lb), cleaned — 1
- Oil — 2 tbsp
- Chilli powder — 1 tsp
- Garlic, minced — 1 clove
- Salt — to taste
- Tomatoes, diced, for the sauce — 2
- Onion, sliced, for the sauce — 1
- Chilli, sliced, for the sauce — 1
- Lime juice, for the sauce — 1 tbsp
Method
- Score the fish a few times on each side and rub with oil, chilli powder, garlic and salt.
- Let marinate for 20 minutes.
- Grill over hot charcoal (or a hot grill pan) for 6–8 minutes per side, basting occasionally, until charred outside and cooked through.
- Meanwhile, combine the diced tomato, sliced onion, sliced chilli and lime juice for the sauce, seasoning with a little salt.
- Serve the grilled fish topped with the fresh onion and tomato sauce.
Introduction: Whole fish grilled over charcoal until smoky and charred, served with a sharp onion and pepper sauce — a favourite street-side evening meal.
Cultural Background: Grilled fish stalls are a common sight near Niger's rivers and city markets, the fish often marinated simply and cooked whole over open coals, then topped with a piquant vegetable relish at the moment of serving.
Tips: Scoring the fish helps the marinade penetrate and ensures even cooking. Keep a close eye on the grill, as whole fish can stick or overcook quickly on direct high heat.
Variations: Add a chopped bell pepper to the topping sauce for extra colour and crunch. Serve with bread on the side.
Storage: Refrigerate leftover cooked fish in an airtight container for up to 1 day.
Reheating: Reheat gently in a covered pan over low heat, or briefly under a grill, to avoid drying out the flesh.
FAQs:
Q: What fish works best for this?
A: A firm white fish that holds together on the grill, such as tilapia or Nile perch.
Q: Can this be made in an oven?
A: Yes, grill under a hot broiler, turning once, for a similar charred effect.
- Whole firm white fish (about 700 g / 1.5 lb), cleaned — 1
- Oil — 2 tbsp
- Chilli powder — 1 tsp
- Garlic, minced — 1 clove
- Salt — to taste
- Tomatoes, diced, for the sauce — 2
- Onion, sliced, for the sauce — 1
- Chilli, sliced, for the sauce — 1
- Lime juice, for the sauce — 1 tbsp
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