Rougay Poisson Seychellois (Creole Crushed Tomato, Ginger & Thyme Fish Stew) – Authentic Seychelles Recipe
Vibrant crimson Creole tomato rougaille infused with thyme and ginger.
- Country of Origin
- 🇸🇨 Seychelles (East Africa, Africa)
- Dietary Profile
- pescatarian
- Prep Time
- 15 min
- Cook Time
- 20 min
- Difficulty
- Easy
- Signature Staples
- Pan-seared white fish fillets, Ripe plum tomatoes and onions, Steamed rice and red lentil dhal, Fresh thyme, 5 cloves garlic
Ingredients for Rougay Poisson Seychellois (Creole Crushed Tomato, Ginger & Thyme Fish Stew) (4 Servings)
- 1.25 lbs (or 2.5 cups) pan-seared white fish fillets, prepped into bite-sized pieces
- 1.5 cups ripe plum tomatoes and onions, washed and trimmed
- 1 cup steamed rice and red lentil dhal
- 1 medium onion and 3 cloves garlic, finely minced with fresh thyme
- 1.5 tbsp traditional Seychelles seasoning (5 cloves garlic, grated ginger, green chili, lime)
- 2.5 tbsp traditional cooking oil, sea salt, cracked black pepper, and fresh citrus or herbs
Step-by-Step Cooking Instructions
- Heat oil in a wide heavy skillet over medium-high heat until shimmering.
- Sauté onion, garlic, and fresh thyme for 2–3 minutes until softened and fragrant.
- Add pan-seared white fish fillets and ripe plum tomatoes and onions along with 5 cloves garlic, grated ginger, green chili, lime, searing for 8–10 minutes while tossing occasionally.
- Deglaze the pan with a splash of broth or citrus so the caramelized fond coats every bite.
- Garnish with steamed rice and red lentil dhal and serve straight from the skillet.