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Poisson Braisé

Name: Poisson Braisé
Total time: 60 min
Yield: Serves 4
Cuisine: Côte d'Ivoire
Ingredients: 2 (e.g. sea bream) White Fish Fillet; 2 pieces Ginger; 3 cloves Garlic; 1 Onion; 2 Green Chili Pepper; 1 tbsp Mustard; 2 tbsp Lemon juice; 1 tsp Chicken bouillon; 3 tbsp Vegetable Oil; 1 tsp Salt; 1 Tomato

Main Dish

⏱ 60 min

👥 Serves 4

Difficulty ⭐

Whole fish brushed with spice paste and slowly grilled over charcoal — Côte d'Ivoire's night-stall dish.

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📖 The Story Behind This Dish

Poisson braisé is whole fish marinated in a paste of ginger, garlic, chili, onion, and more and slowly grilled over charcoal. It's a staple of Côte d'Ivoire's open-air eateries, the maquis, enjoyed late into the night with aloko or attiéké and cold beer.

🌆 Where it's eaten: At an Abidjan maquis at night, whole fish sizzle on a charcoal grate as music plays and people gather around plates served with aloko.

🥕 Ingredients (serves 4)

White Fish Fillet 2 (e.g. sea bream)
Ginger 2 pieces
Garlic 3 cloves
Onion 1
Green Chili Pepper 2
Mustard 1 tbsp
Lemon juice 2 tbsp
Chicken bouillon 1 tsp
Vegetable Oil 3 tbsp
Salt 1 tsp
Tomato 1

👩‍🍳 Instructions

Score the fish on both sides.
Blend the ginger, garlic, half the onion, green chili, mustard, lemon juice, stock powder, oil, and salt into a paste.
Spread the paste all over the fish and into the slits and let stand at least 1 hour.
Grill slowly over charcoal or under a fish grill for 20–25 minutes, cooking both sides.
Chop the remaining onion and the tomato and toss with salt.
Top the grilled fish with the vegetables and serve with aloko or attiéké.

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