Cameroonian Grilled Fish

5 from 6 votes

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.

Prep Time15

Cook Time20

Course: Dinner

Cuisine: African, Cameroonian

Servings: People

Calories: 272kcal

Author: Claudy

Equipment

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.

Video

Nutrition