Chatini Fish (Chatini Pwason)
The Quirky Foodster Team
Ingredients
- Smoked fish, flaked — 300 g (10 oz)
- Onion, finely chopped — 1
- Tomatoes, finely diced — 2
- Juice of 2 limes
- Scotch Bonnet pepper, finely minced (or to taste) — 1
- Fresh cilantro, chopped — 2 tbsp
- Salt, — to taste
Method
- Combine the flaked smoked fish, onion and tomatoes in a bowl.
- Add the lime juice and minced scotch bonnet.
- Toss well to combine and season with salt.
- Let sit for 10 minutes to allow the flavours to meld.
- Sprinkle with cilantro before serving.
Introduction: A tangy smoked fish salad with lime and chilli, a popular Seychellois starter.
Cultural Background: Chatini, a fresh relish-style preparation, transforms smoked fish into a bright, tangy starter, a common way to enjoy the islands' abundant catch as a light beginning to a meal.
Tips: Flake the fish carefully to remove any bones. Adjust the scotch bonnet to taste, as heat preferences vary.
Variations: Add a little grated fresh coconut for texture; swap smoked fish for fresh flaked fish for a milder version.
Storage: Store in an airtight container in the refrigerator for up to 2 days.
Reheating: This dish is served cold and is not reheated.
Nutrition: Approx. 180 kcal, 20 g protein, 6 g carbohydrate, 8 g fat per serving.
FAQs:
Q: What is chatini?
A: A Seychellois relish-style preparation, typically combining a main ingredient like fish or fruit with lime, onion and chilli for a bright, tangy dish.
Q: Can fresh fish be used instead of smoked?
A: Yes, cooked and flaked fresh fish works well, though smoked fish gives a more traditional depth of flavour.
- Smoked fish, flaked — 300 g (10 oz)
- Onion, finely chopped — 1
- Tomatoes, finely diced — 2
- Juice of 2 limes
- Scotch Bonnet pepper, finely minced (or to taste) — 1
- Fresh cilantro, chopped — 2 tbsp
- Salt, — to taste
Please log in to leave a comment.