Capitaine Braisé (Braised Whole Nile Perch)

• Prep time: 20 mins + 1 hour marinating

• Cook time: 30 mins

• Total time: 1 hour 50 mins

• Servings: 4

• Country of Origin: Gabon

Description

Whole Nile Perch scored and marinated in garlic, ginger, crushed peppers, and mustard, then charcoal-braised to crisp perfection on the outside while remaining tender inside.

Presentation

Serve whole on a large platter surrounded by sliced limes, fresh onion rings, and fried plantain slices.

Ingredients

• 1 whole Nile Perch (approx. 1.2 kg), cleaned and scaled

• 3 tbsp Dijon mustard

• 4 cloves garlic, crushed

• 1 tbsp fresh ginger, grated

• 3 tbsp vegetable oil or red palm oil

• Juice of 2 limes

• 1 Scotch bonnet pepper, crushed

• 1 tsp salt

• 1/2 tsp black pepper

Directions

• Score deep diagonal slashes on both sides of whole fish.

• Mix mustard, garlic, ginger, oil, lime juice, crushed pepper, salt, and black pepper into a paste.

• Rub paste thoroughly over outside and inside cavity of fish, pressing into slashes.

• Cover and marinate in refrigerator for at least 1 hour.

• Prepare charcoal grill for medium-high indirect heat.

• Place fish on well-oiled grill grate; cook for 12–15 minutes per side until skin is charred and flesh flakes easily.

• Transfer to platter and serve hot.

Optional Variations

• Prepare in oven at 200°C (400°F) for 25 minutes if charcoal grill is unavailable.

Cooking Tips

• Oil grill grates thoroughly before placing fish to prevent delicate skin from sticking.

Nutrition Facts (Per Serving)

• Calories: 350 kcal

• Carbohydrates: 4 g

• Protein: 48 g

• Fat: 15 g

• Saturated Fat: 3 g

• Sodium: 510 mg