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Fish rougail (Fish rougail): recipe illustration
Fish & seafood

Fish rougail (Fish rougail)

Fish cooked in a bright, spicy tomato and onion sauce, flavoured with thyme and lime. A dish of Creole inspiration, served hot with bread or rice.

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Ingredients

Ingredients

Sauce

Spices & seasoning

Optional extras

On the side

Nutrition facts

261 kcal per serving

Protein
29.2 g
Carbohydrates
7.7 g
of which sugars
5.6 g
Fat
11.8 g
of which saturated fat
1.5 g
Fiber
3.2 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

  1. Dice the tomatoes, finely slice the onions, and chop the garlic and chili.
  2. Heat the oil in a sauté pan and cook the onions for 5 minutes until soft and melting.
  3. Add the garlic, chili and turmeric, then the tomatoes and tomato paste. Simmer for 10 minutes over medium heat.
  4. Season with the thyme, salt and pepper, then add the lime juice.
  5. Lay the fish fillets in the sauce, cover and cook for 8 to 10 minutes at a gentle simmer, without stirring so they don't break up.
  6. Check that the fish flakes easily with a fork, then adjust the seasoning.
  7. Sprinkle with coriander and serve hot.

Variations and tips

Tinned version. Use two tins of drained sardines or mackerel instead of fresh fish, adding them at the end.

More ideas

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Original Ecomely recipe.