Poisson Salé (Salt Fish)

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Poisson Salé (Salt Fish)

Poisson Salé (Salt Fish) is a traditional Mauritian recipe for a classic dish of cooked salted fish that's stir-fried with onions, chillies and coriander (cilantro) leaves before being served with rice and red lentils. The full recipe is presented here and I hope you enjoy this classic Mauritian version of: Salt Fish (Poisson Salé).

prep time

20 minutes

cook time

20 minutes

Total Time:

40 minutes

Additional Time:

(+120 minutes soaking)

Serves:

Rating:

Tags : Chilli Recipes Herb Recipes Vegetable Recipes Mauritius Recipes

Ingredients:

250g dried, salted, fish (snoek is typical, but use salt cod if not available), cut into 4cm pieces — (for preparing your own, see the recipe on how to prepare saltfish/stockfish)
1 onion, halved then sliced
2 spring onions, finely chopped
3 green chillies, finely sliced
1 tbsp chopped coriander leaves
4 tbsp vegetable oil
1/2 tbsp chopped coriander leaves (as garnish)

Method:

Soak and wash the salt fish in several changes of cold water (at least three changes of water and allow the fish to soak for 40 minutes each time). After the final change of water drain the fish and set aside.

Place the fish in a pan and add just enough cold water to cover. Bring to a simmer, cover and cook for about 10 minutes or until the fish is just tender. Remove from the pot, allow to cool then break the fish into small pieces (remove any bones as you do this).

Heat oil in a frying pan and fry the salt fish pieces until golden brown all over. Then stir-in the remaining ingredients and continue to stir-fry until the onion becomes soft and translucent. Place on a serving dish, garnish with the remaining chopped coriander and use as an accompaniment for a dish such as rice and red lentils.