Poisson salé
This post is not about Poisson salé … Right now I am just really craving for ene bon rougaille poisson salé!!! :)
Mum had sent us some orange lentil the other time and I prepared some lentil soup yesterday.
Absolutely delicious. I didn’t have fresh thyme, so I used dried thyme instead. I also made an egg rougaille. Didn’t feel like cooking rice. So yeah, it was corn instead. And bread too! :)
Tonight, I baked my red Tilapia fish which I had already marinated (with garlic, onion, salt, pepper, spring onion) since yesterday. Yummy!! The husband wanted something light. So it was just this baked fish, a plate of belacan sweet potato leaves, 1 fresh mango, 1 orange and 2 cups of banana smoothies. That was dinner.
10 pm now. Going to bed. Good night :)
Tags: dinner menu, soup
June 2nd, 2009 at 10:57 pm
Hey guess what? I’m having rougaille poisson salé, lentil soup, rice and mango koutia for dinner tonight :D
Sometimes a typical Mauritian dinner is all I need to cheer me up after a rough day.
How do you cook your egg rougaille? Is it hard-boiled eggs that you mixed with a tomato rougaille? Or fried eggs?
Have you tried rougaille omelet with bacon? Hmm this dish is yummy also. And the final touch is sprinkling spring onions on top of the rougaille.
Your husband is ok with Mauritian food?
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June 2nd, 2009 at 11:23 pm
The tilapia looks great.
You know, I used to think that Tilapia was available only in Mauritius until I saw Giada De Laurentiis show Everyday Italian where she made something out of Tilapias. Hihi…
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June 3rd, 2009 at 9:26 am
@ Angele
Thanks for letting me know what you are having. To pe faire moi baver la! haha :D Awww mo envi mango koutia also!!!!!!!!!!! Ek maintenant mo envi mange mangue confi!! Yeah I like those typical mauritian dinners hehehe. Reminds me of home.
I make a rougalle first and add the whole eggs to the rougaille. I let the eggs cook first before I start turning them around. It doesn’t look quite attractive haha. I was lazy to make hard-boiled eggs :D How do you prepare your egg rougaille?
I’ve never tried rougaille omelette with bacon! So you pan fry the bacon first before adding in the tomatoes or do you add the bacon when you fry your eggs first?
My husband eats everything that I cook but he isn’t too used to the “Niuk Yan” taste hahaha. He will still eat though.
June 3rd, 2009 at 9:27 am
@ Morinn
They don’t down Giada De Laurentiis show over here. Would be great if they could show it!
June 3rd, 2009 at 4:38 pm
hi haven’t eaten a bonnnnn poisson salé since months…what am craving about since some days is zarico verts :( don’t know why and don’t even know how to prepare them :p i’ve asked my mum but as i know her, it’s not now that i will be having zarico verts :p
the tilapia looks great ^^ hahaha i thought these things were tiny :O.
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June 4th, 2009 at 12:42 am
I cook my egg rougaille differently depending on my mood. Sometimes I would just mix the tomato rougaille with hard-boiled eggs. At other times, I would prepare my egg rougaille the same way as you do. Yeah it looks quite a mess when I do it that way but it still tastes good. hehehe. Did you know that egg rougaille is called “Oeufs à la creole”? I kinda like the name :P
You should try omelet rougaille with bacon. You cut the bacon in pieces and pan fry them (I never add oil because the bacon is already fatty). Put the bacon aside. Then make a plain omelet and after it’s done, cut the omelet in big pieces. After that simply put your tomato rougaille in a pan, add the omelet and bacon and toss them all together for a few minutes. It’s readyyy!
Angele’s last blog post..Some ties are simply meant to be
June 4th, 2009 at 7:41 am
It’s funny because in Mauritius Tilapia is not considered a first choice fish. My father told me that he would not even try it although he loves fish.
As for poisson salé, every time I go to Mauritius, I always bring some back. I like rougaille and also “chatini roussi.” hmm may I should make some this week-end.
@Angele
I would pay to eat what you were eating. We do make Koutia from time to time, but we need to find green mangoes, which is not easy at times. It’s easier to find them at the Chinese grocery store. Kitchener is a fairly small town. I would assume that it’s much easier in Toronto.
One of my favourite Mauritian meal:
- fried salted fish
- “Chatini pomme de terre”
- “Bouillon cresson”
As for the eggs, I have been seen it done with hard-boiled eggs, fried eggs, or even omelette (cut into pieces).
That being said, I noticed that everyone who commented (excepted me) on this post is a girl :-)
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June 4th, 2009 at 4:14 pm
@ Jassica
I usually just stir fry my zarico vert (chopped garlic + little oil + soya sauce) for a quick and simple dish :P
June 4th, 2009 at 4:31 pm
@ Patrick
I do not know anything about fish, much less about their names… I only know salmon, cod, tilapia and pomfret haha. and maybe 1-2 more names. About the Tilapia, I didn’t know they are small in Mauritius (?) and didn’t know they aren’t the first choice (?) haha. I just grabbed that fish cause I remember having eaten some type of red fish before … And I think I bought Tilapia before and it was good :) Normally when it comes to choosing fish I let the husband decide. I think I should learn more about fish and how to choose them :)
I don’t know if they sell the same type of Poisson Sale here. I will ask my parents to bring some next time!
As for who is commenting (guys or girls), I think girls are more interested in these food stuffs? :P
June 4th, 2009 at 8:45 pm
I know a bit about fish (not a whole lot) because I spent quite some time with people who know a lot. The problem is in Canada they tend to use a different name. For example, what is known as Mahi-Mahi here, is known as Espadon in Mauritius. A very delicious fish by the way :-)
Tilapia is not bad. I’ll eat it, but I had the choice, I would pick something else. I wish I had eaten more fish in Mauritius. I did not like fish while in Mauritius but found myself liking them a lot when I moved to Canada which vindicated what my father told me before I left Mauritius in 2001.
Maybe in general girls are more interested in food stuffs, but not totally true. Many great chefs are men :-) On my mother’s side, both the men and women are great cooks. Kind of expected really, since my grandfather made his living as a cook. On my father’s side, my grandfather cooks very well too, and some of my uncles picked that from him. Among the four of us, only one brother rarely cooks. If I have time, I have fun cooking. Under time pressure, I don’t like doing it.
Patrick Ng’s last blog post..Cooking
June 4th, 2009 at 11:14 pm
I have never tasted chatini pomme de terre :(
I think the reason why Tilapia is not very popular in Mauritius is because it is a freshwater fish. Here, we have mainly seawater fish like La perle, Capitaine… ect. I guess seawater fish is more common in Mauritius than freshwater fish. Obviously, since we’re surrounded by the ocean! Lol.
I like white-fleshed fish better than the red-fleshed ones.
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June 4th, 2009 at 11:47 pm
It’s not good reading comments on food especially when it’s close to lunch time here :-)
Patrick Ng’s last blog post..Cooking
June 5th, 2009 at 10:45 am
@ Patrick
Oh yeah, Chatini pomme de terre? Boil the potatoes first and then make a chatini and mix them altogether?
June 5th, 2009 at 10:53 am
@ Patrick
I’ve never heard of Mahi-Mahi or Espadon, maybe I ate without knowing it. Mahi-Mahi is a cute name btw :)
I must agree. Many men are great chefs! I see men chef in most of the cooking shows that I follow. Well my dad can cook (and my brother too), but my mum cooks better :)
August 5th, 2010 at 9:23 am
hi all,
I’d like to find out the secret of perfect rougaille. What make an rougaille perfect? What do I need to watch out in making perfect rougaille? I am not mauritian but my husband is. I was introduced to this corned beef rougaille which I love. I did rougaille de poisson sale once. It was a hit. But I did it ages ago and i’ve forgotten what I did back then. I have promised my in-law to cook rougaille de poisson sale for his birthday. I am now trying to find the recipe for perfect rougaille sauce. HELP PLEASE!!!
August 5th, 2010 at 9:36 am
Everyone has his/her own version of the perfect rougaille. Here’s how I do mine:
Ingredients:
Ripe tomatoes – cut in quarters
Garlic
Ginger
Onions
Thyme
I don’t use my tomatoes right after I bought them from the supermarket. They are harvested green so as they can withstand the journey from the field to the shelves. I let them sit for a few days.
Cooking
In the past, I used to fry my garlic, ginger, onions and thyme and then add the tomatoes. Now, I will add some oil to the pan, then the tomatoes. I will then cook them over low heat for a long long time. Did I say a long time? They will reduce considerably. Then, I’ll add the rest of the ingredients, stir and let cook again. Stir once in a while. When everything is almost dry, then I’ll add water to get the right consistency and let simmer.
If I’m doing corned beef, I would fry my corned beef in another pan and then add to the rougaille, and let simmer.
Hope this help.
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