Haitian Stew Fish | Sauce De Poisson Frais | Episode 21

whole fish

🥗Healthier: tofu

💰Cheaper: canned fish

Tofu provides a plant-based option, while canned fish is more affordable.

lime

🥗Healthier: lemon

💰Cheaper: vinegar

Lemon offers similar acidity, while vinegar is a cost-effective alternative.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil is healthier, while vegetable oil is often less expensive.

hot pepper

🥗Healthier: bell pepper

💰Cheaper: black pepper

Bell pepper reduces heat, while black pepper is more affordable.

Wash and clean the fish, making slits on the sides for marinating.

Rub the fish with 1-2 tablespoons of Mahesian seasoning, ensuring it's well coated.

Squeeze the juice of half a lime over the fish and save the other half for later.

Crush 1 Maggi cube and sprinkle it over the fish, then add 1 teaspoon of salt for seasoning.

Marinate the fish in the fridge for at least 30 minutes.

Heat 1/2 cup of olive oil in a pan over medium-high heat.

Add 1 tablespoon of Mahesian seasoning to the oil and fry until golden brown.

Stir in 1 tablespoon of tomato paste and both tomatoes, cooking until soft.

Add 1 tablespoon of water to help steam the tomatoes and cover the pan for 5-10 minutes.

Place each piece of fish into the pot carefully, adding some of the gravy but not all.

Tie parsley and thyme together with cooking twine and add them to the pot along with 1 jalapeno and 15 cloves.

Cover and steam the fish on medium heat, shaking the pot occasionally to avoid breaking the fish.

After 15 minutes, turn the fish slightly and add 3 cups of water for gravy.

Taste the water and add 1/2 teaspoon of salt if needed, along with the juice of the remaining half lime.

Let it simmer for another 15 minutes, then add sliced onions without cooking them further.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary