While the Coronavirus has kept many of us at home, it has not killed our appetite for trips to new destinations or the culinary experience available in each new destination!!! Today we will be teleporting back to our time in Reunion Island where we learnt to make Coral Trout la Reunion Island style. This dish is a favourite of the Reunionese people, and we will be trying it out today.
Reunion Island is only one of such places where you can still view an active volcano whilst eating! Talk about an adrenaline-filled foodie holiday, there you have it!
La Reunion – well, ever since the wing of the Malaysian airline, MH370 was found on the tiny island, more people are becoming aware of the island which seats close to the islands of Mayotte and Comoros in the Indian ocean. Being an island, fishing is a given, however, Reunion also boasts a diverse ecosystem and loads of sharks (no surfing), but you can eat plenty of fish.
So if you like to try new things as I do, whip up your cooking tools and let’s get to work!
Cooking Time: 60 minutes
Ingredients: 1 nice sized coral trout (1.5 Kilo)
400g Ripe tomatoes
8 to10 cloves of garlic
12 hot peppers
1 piece of zest of combava or 3 combava leaves
1 piece of ginger
½ teaspoon of saffron
1 branch of thyme
5 soup spoons of cooking oil
Salt, to taste
Cooking Method: Clean the fish, and cut it in 2 cm wide long slivers. Also cut the head in two along its length if it’s large. Otherwise, leave it whole. Finely ground the onions lengthwise
Finely cut the tomatoes, crush the garlic, the salt, the hot peppers, the ginger and the combava together.
Heat cooking oil in a casserole. Brown the onions and the thyme. Add the spices and turn.
Add the saffron and then the tomatoes. Turn the contents quickly.
Cover and let cook on a small flame for 8 to 10 minutes
Add ½ of a glass of water. Mix the sauce. Put the pieces of fish inside. Cover and let it cook for 8 minutes.
Turn over the pieces of fish without damaging them, and continue to cook for another 8 minutes on a medium flame.
Add more water according to the amount of sauce desired. Carefully mix and let simmer a couple more minutes.
Serve hot, with parsley and finely cut scallions.
Recipe by Reunionese Creole Recipes
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