Entree: Mauritius – Northern Culinary Region – Rougaille Poisson (Mauritian Creole tomato-based fish stew with garlic, ginger, and fresh herbs)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 20 min

Total 35 min

Ingredients

US weight measurements (approximate). oz means weight ounces, not fluid ounces.

- 4 firm white fish fillets, approx. 6 oz each
- 2 tbsp (30 ml) vegetable oil
- 1 large onion, thinly sliced
- 4 garlic cloves, minced
- 1 inch (2.5 cm) piece fresh ginger, peeled and minced
- 4 ripe tomatoes, chopped, about 2 cups
- 1 tbsp tomato paste
- 1 small green chili or 1 small Scotch bonnet, seeded and sliced (optional)
- 1 tsp dried thyme or 2 sprigs fresh thyme
- 2 tbsp chopped fresh cilantro
- 1 lime, juiced, about 2 tbsp (30 ml)
- 1/2 cup (120 ml) water or fish stock
- 1 tsp salt
- 1/2 tsp freshly ground black pepper
- 1 tsp sugar (optional, to balance acidity)
- 2 cups long-grain rice for serving

Show original ingredient measurements

- 4 firm white fish fillets, approx. 6 oz (170 g) each
- 2 tbsp (30 ml) vegetable oil
- 1 large onion, thinly sliced
- 4 garlic cloves, minced
- 1 inch (2.5 cm) piece fresh ginger, peeled and minced
- 4 ripe tomatoes, chopped, about 2 cups (480 g)
- 1 tbsp (15 g) tomato paste
- 1 small green chili or 1 small Scotch bonnet, seeded and sliced (optional)
- 1 tsp (1 g) dried thyme or 2 sprigs fresh thyme
- 2 tbsp (8 g) chopped fresh cilantro
- 1 lime, juiced, about 2 tbsp (30 ml)
- 1/2 cup (120 ml) water or fish stock
- 1 tsp (5 g) salt
- 1/2 tsp (2.5 g) freshly ground black pepper
- 1 tsp (4 g) sugar (optional, to balance acidity)
- 2 cups (370 g) long-grain rice for serving

Instructions

Gram weights below are shown as approximate US weights.

1. Pat fish fillets dry and season both sides with 1/2 tsp salt and a pinch of pepper. Set aside.
2. Heat oil in a large sauté pan over medium heat. Add the sliced onion and cook until soft and translucent, about 6–8 minutes.
3. Add minced garlic and ginger and cook until fragrant, about 1 minute. Stir in chopped tomatoes and tomato paste, then add the sliced chili if using.
4. Add thyme, remaining 1/2 tsp salt, black pepper, and sugar if using. Pour in 1/2 cup (120 ml) water or stock, bring to a gentle simmer, and cook until the tomatoes break down into a saucy consistency, about 10–12 minutes.
5. Gently nestle the seasoned fish fillets into the simmering tomato sauce. Spoon some sauce over the fillets, cover the pan, and simmer on low until the fish is opaque and just cooked through, about 8–10 minutes depending on thickness.
6. Remove from heat, stir in lime juice and chopped cilantro, and taste to adjust seasoning.
7. Serve the rougaille poisson immediately over steamed long-grain rice, spooning generous amounts of the tomato sauce over the fish.

1. Pat fish fillets dry and season both sides with 1/2 tsp (2.5 g) salt and a pinch of pepper. Set aside.
2. Heat oil in a large sauté pan over medium heat. Add the sliced onion and cook until soft and translucent, about 6–8 minutes.
3. Add minced garlic and ginger and cook until fragrant, about 1 minute. Stir in chopped tomatoes and tomato paste, then add the sliced chili if using.
4. Add thyme, remaining 1/2 tsp (2.5 g) salt, black pepper, and sugar if using. Pour in 1/2 cup (120 ml) water or stock, bring to a gentle simmer, and cook until the tomatoes break down into a saucy consistency, about 10–12 minutes.
5. Gently nestle the seasoned fish fillets into the simmering tomato sauce. Spoon some sauce over the fillets, cover the pan, and simmer on low until the fish is opaque and just cooked through, about 8–10 minutes depending on thickness.
6. Remove from heat, stir in lime juice and chopped cilantro, and taste to adjust seasoning.
7. Serve the rougaille poisson immediately over steamed long-grain rice, spooning generous amounts of the tomato sauce over the fish.