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Mauritian fish rougaille in a rustic tomato sauce served with rice and cucumber salad.

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
Cook Time 35 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Mauritian
Calories: 570
Ingredients Equipment Method Nutrition Notes

Ingredients
 
 

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.