Cameroonian Grilled Fish known locally as "poisson braisé," is popular for its smoky, charred flavor and perfect marinade that brings out the freshness of the fish. Let's dive into the secrets of preparing Cameroonian grilled fish that will transport your taste buds straight to Central Africa. This recipe was tripled because I made 3 grilled fish, get the recipe for 1 fish in the recipe card.
Would you like to save this recipe?
We'll email this recipe to you, so you can come back to it later!
Grilled fish is important in Cameroonian culture and is often enjoyed during gatherings, celebrations, and family meals. Coastal regions, in particular, have a significant fishing industry, making fresh fish a staple ingredient. Grilling imparts a smoky flavor characteristic of many African cuisines, reflecting traditional cooking methods. If you want to give baking a try, go for this Baked Mackerel Recipe. Also check out my easy Air Fryer Mackerel recipe if you have an Air Fryer.
This main course pairs exceptionally well with a side of authentic West African peanut soup. For a truly Cameroonian feast, consider serving the grilled fish alongside a dollop of homemade groundnut paste (Mboh). Round off your dinner with a slice of traditional Cameroonian Gateau, a sweet treat that complements the savory notes of the fish.
Growing up in Cameroon, this is a common street food and nowadays everyone makes it in the comfort of their homes. This recipe will walk you through detailly.
Cameroonian Grilled Fish Ingredients
To make authentic Cameroonian grilled fish, you’ll need the following ingredients:
Fish: Whole fish like tilapia, mackerel or snapper (cleaned and gutted). I used Sea bream in this recipe.
Marinade:
- Fresh Ingredients: Garlic, onion, green bell pepper, green onion, leeks, thyme, basil, parsley and ginger.
- Spices: Black pepper, African nutmeg(pebe), white pepper, njangsang, rondelles (contry onion).
- Seasonings: Salt and Seasoning cube.
- Cooking oil
How to make Cameroonian Grilled Fish
1. Prepare the Fish
Start by cleaning and gutting the fish. Make diagonal slashes on both sides of the fish to allow the marinade to penetrate better and to ensure even cooking.
2. Make the Marinade
In a blender, combine all the ingredients and blend you have a smooth paste.
3. Marinate the Fish
Rub the marinade all over the fish, making sure to get it into the slashes and the cavity. Cover and refrigerate for at least 1 hour, or overnight for the best results. You will have more marinate left, transfer to a sauce pan and simmer until some water dries out for 5 minutes.. Add little more oil because you need it to baste the fish when grilling.
4. Prepare the Grill
Preheat your grill to medium-high heat. If using a charcoal grill, let the coals burn until they’re covered with a layer of white ash. For a gas grill, ensure it’s evenly heated.
5. Grill the Fish
Place the fish on the grill and cook for about 5-7 minutes on each side, depending on the size of the fish. The fish is done when it’s opaque and flakes easily with a fork. Baste occasionally with any remaining marinade to keep it moist and flavorful.
6. Serve Suggestions
Cameroonian grilled fish is often served with various side dishes that can complement the flavors:
- Fried Plantains: Sweet and crispy, they pair well with spicy fish. Plantain fans should try Cameroonian sese plantains or born house plantains.
- Claudy's Onion Mix: Sliced onion, chopped parsley and a little vinegar.
- Jollof Rice or Fried Rice: These rice dishes are classic accompaniments in West African cuisine. We highly recommend our Cameroonian Jollof Rice, Native Jollof Rice or Nigerian Jollof Rice
- Salad: A simple mixed salad with fresh vegetables provides a refreshing contrast.
- Pepper Sauce: A spicy dipping sauce made from tomatoes, onions, and peppers is a common accompaniment, enhancing the fish's flavor. If you like these flavors, you will enjoy our catfish pepper soup.
Recipe Tips
- Fish Selection: Choose fresh fish for the best flavor. If you can’t find whole fish, fillets can be used, but the cooking time will be shorter.
- Marination Time: For deeper flavor, marinate the fish overnight.
- Basting the Fish: Apply the cooked oil based marinade on the fish often when grilling to keep it moist and juicy.
- Grill Temperature: Make sure the grill is hot before placing the fish on it to get a good sear and prevent sticking.
- Cooking Time: Cooking times vary based on the thickness of the fish, typically around 5-7 minutes per side. Avoid overcooking as it can dry out the fish. Look for a firm texture and a distinctive char.
- Flipping the Fish: It’s advisable to use a spatula or fish turner for flipping to prevent breaking the fish.
Frequently Asked Questions
In Cameroon, common fish used for grilling include tilapia, mackerel, catfish, and sea bream. Any of your favorite whole fish will work. I used.
Yes, if you don’t have access to an outdoor grill, you can use an oven or a stovetop grill pan. For the oven, preheat it to a high temperature (around 400°F or 200°C) and place the fish on a baking sheet. For the stovetop, use a grill pan over medium-high heat and cook the fish in a similar manner as you would on an outdoor grill
Cameroonian grilled fish is generally suitable for many diets, but it’s important to be mindful of the specific seasonings used in the marinade, as some might include ingredients that could trigger allergies or intolerances. Always check the marinade ingredients if you have specific dietary restrictions.
You May Like These Other Recipes
Cameroonian Grilled Fish
Equipment
- Grill or Oven
Ingredients
- 1 whole Fish scaled, gutted and rinsed
- ¼ medium Onion
- 2 Green onion
- 2 Garlic cloves
- ½ thumpsize Ginger
- ½ teaspoon Black pepper whole or ground
- ½ teaspoon White pepper whole or ground
- 5-7 Njangsang seeds
- 1 African nutmeg
- 1 Contry onion
- 1 stick Fresh Parsley
- 1 leaf Leeks
- 2 sprigs Basil
- ½ Green bell pepper
- 1 teaspoon Salt
- 1 small Seasoning cube
- ¼ cup Oil
Instructions
- Make deep diagonal slits on both sides of the fish and pat dry with a paper towel.
- Combine all the ingredients in a blender and blend until smooth.
- Marinade the fish, making sure the marinade penetrates deep into the skin, belly, and head. Cover and let it marinate for 1 hour—overnight. Five minutes before the marination is over, preheat the grill or oven to 400℉.
- If more marinate is left, transfer it to a saucepan and simmer until some water dries for 5 minutes. Add a little more oil because you need it to baste the fish when grilling and as a dipping sauce. If no more marinate, use only oil to baste the fish.
- Depending on the thickness, grill fish on each side for 5-7 minutes, and baste it often so it doesn't dry out. The fish is done when the flesh is opaque and flakes easily with a fork.
- Remove and transfer to a plate. Serve with your choice of side.
Bilikis
Super delicious
Bilikis
Your grilled fish are always nice
Bilikis
This is irresistible
Bilikis
This looks so delicious
Bilikis
Delicious
Bilikis
Wow.So yummy
Abane Melissa
Cameroon has the best Marinade no cap. Thanks for showing our ecipes to the world sis.
thanks sis.