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Dorade Braisé (Braised Sea Bream)
Dorade Braisé (Braised Sea Bream) is a traditional Togolese (from Togo) recipe for a classic dish of marinated sea bream cooked on a barbecue that's served with a tomato-based sauce. The full recipe is presented here and I hope you enjoy this classic Togolese version of: Braised Sea Bream (Dorade Braisé).
prep time
20 minutes
cook time
50 minutes
Total Time:
70 minutes
Serves:
4
Rating: 
Tags : Sauce RecipesSpice RecipesVegetable RecipesTogo Recipes
Barbecued sea bream in a tomato sauce base recipe from Togo, West Africa.
Ingredients:
2 fresh sea bream
2 green bell peppers sliced into thin strips
1 onion, finely diced
1 onion, sliced into rings
1 hot green chilli, sliced into thin strips
40g finely-grated ginger
2 garlic cloves, crushed
200ml passata (or
tomato sauce)
1 vegetable stock cube (or Maggi cube)
olive oil, for frying
Method:
Clean, scale and wash the bream.
Mix together the diced onion, ginger and garlic then blend with a drizzle of olive oil. Cut three or four deep slashes in the sides of the fish then rub the ginger, garlic and onion (n'toutou) mixture all over the inside and outside of the fish. Set aside to marinate.
In the meantime pre-heat your barbecue or grill (broiler).
Heat a little olive oil in a saucepan. Add the sliced onion and fry until they begin to brown. Now stir in the passata and the stock cube. Bring to a simmer and cook for 15 minutes then add the bell pepper and chilli.
Brush the fish with a little of the tomato sauce then place on your barbecue and cook for about 15 minutes per side, or until cooked through and crisp on the outside.
Arrange the fish on a serving dish, pour over the sauce and serve. Typically this dish is served accompanied by koliko, ablo or plain boiled rice.
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