Seychelles, Flavien Joubert, Baked whole red snapper creole style
With over 45 years of experience in the culinary world, following his studies Chef Flavien Joubert has travelled around the globe to acquire expertise and specific skills to further specialize on what he loves the most. Chef, writer and Principal of the Seychelles Tourism Academy for the last 20 years, he is well-known for his books on creole cuisine and culture that serve as inspiration for travellers.
Seychellois cuisine has been influenced by its multi-ethnic people of Indian, Chinese, African, French and English origin.
The most important features of this cuisine is a careful blending of spices. Coconut milk and breadfruit are used very often by locals. The Seychellois specialities include coconut curries, kat-kat babane, chatini requin, soupe de tectec, bourgeois grille, bouillon brede, kari chauve-souris or fruitbat, kari bernique and salade de palmiste that consists of coconut palm.
Fresh fish (abundant in the Seychelles waters) is one of the main elements of most Seychellois dishes and cooked in a variety of ways: grilled, roasted, fried, curried or even made into salads.
SEYCHELLES GASTRONOMY MUSTS
Tumeric powder
Masala
Nutmeg
Curry leaves
Cinnamon leaves
Baked whole red snapper creole style
INGREDIENTS
- 1 red snapper
- 30 g of crushed garlic
- 30 g of crushed ginger
- 20 g of chopped parsley
- 20 g of chopped thyme
- 10 g of fresh ground chili
- Juice of 1 lemon
- 100 g of crushed onion
- 300 g of sliced onion
- 600 g of sliced tomatoes
- 60 ml of vegetable oil
- Salt and ground black pepper
STEP BY STEP
- Clean the fish well and make 3 large incisions on both sides with a sharp knife.
- Mix garlic, ginger, parsley, thyme, chili, lemon juice, crushed onions and seasoning to fill the incisions on both sides of the fish and rub nicely on both sides. Allow to marinate for 2 hours.
- Place the fish in a baking tray with marinade, coat with 35 ml of oil and put in a hot oven for 15 minutes.
- Heat the remaining 30 ml of oil, add the sliced onions and tomatoes, season well, place on top of the fish and allow to bake for a further 15 minutes.
- Serve with rice and chutney.
WANT TO BRING SOME BACK AS A SOUVENIR?
These spices can be found fresh at The Sir Selwyn Selwyn Clarke market in Victoria city, as well as at side road markets across the islands. You can view spices growing at the Jardin Du Roi at Anse Royale; Vanilla plantation at the L’union Estate on La Digue Island.
Spices can also be bought and are grown at major farms in different districts; Anse Royale, Anse a La Mouche, Dame Le Roi and Baie Lazare.
TOP 5 LOCAL BITES TO SAMPLE
WHOLE GRILLED MACKEREL
Makro Griye Served hot with white rice, creole sauce & golden apple chutney
Course: Main Course
Grilled whole mackerel with a spice crust is the best way to prepare the fish. Mackerel has everything going for it: it’s an oily fish, omega-stuff, and cheap
ROUGAILLE OF SALTED FISH
Rougay Pwason Sale Served with hot white rice, lentils & snake gourd salad
Course: Main Course Rougaille of Salted Rabbit Fish, or Rougay Kordonnyen Sale, is one of the classic Seychellois dishes that everyone on the islands love. It is essentially a tomato-based dish, with incredibly rich flavours thanks to the combination of herbs and spices used.
OCTOPUS CURRY - Kari Zourit
Served with white rice & pumpkin chutney
Course: Main Course
Octopus curry is a simple one pot dish, with most ingredients easily found in the local markets, corner stores or supermarkets.
TREVALLY KATKAT WITH GREEN PLANTAIN
Course: Main Course
The Trevally Katkat is a hearty dish made with roughly mashed green plantain, trevally and coconut milk that we have inherited from the Malagasy slaves and has become a comfort dish of many Seychellois.
SEMI-RIPE PAPAYA JAM
Course: Dessert
This Semi-ripe Papaya Jam- Konfitir Papay Zonn– is a slightly crunchy and nutty jam which is made with coarsely grated semi-ripe papaya that is cooked in caramelised brown sugar and flavoured with nutmeg and vanilla.