Mauritian Rougaille with Fish

Mauritian rougaille is a bright tomato-based dish whose garlic, ginger, onion, and thyme make a lively sauce for tender fish.

Cook the aromatics into a richly reduced tomato base, then nestle in the fish so it poaches gently without breaking apart.

Reduce the tomato sauce before adding the fish; the fish releases a little moisture as it cooks and will loosen the sauce.

Serving Suggestions

Serve the rougaille with steamed rice and a cool cucumber-onion salad for contrast.

Recipe Notes

The sauce can be made ahead and refrigerated for two days. Add and cook the fish just before serving.

Mauritian Rougaille with Fish

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Tender fish poached in a bright Mauritian tomato sauce with garlic, ginger, onion, and thyme.

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Prep Time 20 minutes mins

Cook Time 35 minutes mins

Total Time 55 minutes mins

Servings: 4 servings

Course: Main Course

Cuisine: Mauritian

Calories: 570

Ingredients Equipment Method Nutrition Notes

Ingredients

 

US CustomaryMetric

 

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Fish and Rougaille

• 1 1/2 lb firm white fish fillets cut into large pieces
• 1 tsp fine salt divided
• 2 tbsp neutral oil
• 1 large onion thinly sliced
• 4 cloves garlic minced
• 1 tbsp fresh ginger grated
• 4 medium ripe tomatoes diced
• 2 tbsp tomato paste
• 1 tsp ground turmeric
• 1 tsp fresh thyme leaves
• 1/2 tsp red pepper flakes or to taste
• 1 cup water

To Serve

• 2 cups uncooked long-grain rice rinsed
• 3 cups water for rice
• 1 medium cucumber thinly sliced
• 1/4 medium red onion thinly sliced
• 1 tbsp lime juice for the salad

Equipment

• Wide skillet
• Chef’s knife
• Wooden spoon
• Rice pot
• Serving platter

Method

 

Cook the Rice and Sauce:

1. Combine the rice and rice water in a pot. Bring to a boil, cover, reduce the heat, and cook for 18 minutes. Rest covered for 10 minutes.
2. Heat the oil in a wide skillet. Cook the onion until soft, then add the garlic, ginger, turmeric, thyme, and pepper flakes for 1 minute.
3. Add the tomatoes, tomato paste, half the salt, and water. Simmer uncovered for 15 minutes until the sauce is thick and vivid.

Poach the Fish:

1. Season the fish with the remaining salt and nestle it into the tomato sauce. Cover and cook gently for 8 to 10 minutes, turning once, until the fish flakes easily.
2. Spoon the sauce over the fish and remove from the heat.

Finish and Serve:

1. Toss the cucumber and red onion with the lime juice. Fluff the rice with a fork.
2. Serve the rougaille over rice with the cucumber salad alongside.

Nutrition

Calories: 570kcalCarbohydrates: 69gProtein: 38gFat: 16gSaturated Fat: 3gCholesterol: 85mgSodium: 760mgFiber: 5gSugar: 10g

Notes

• Use a wide pan and keep the simmer gentle so the fish pieces remain intact.
• If the sauce tastes sharp, simmer it a few minutes longer rather than adding extra sugar.