Entree: Réunion – Bichiques au Combava (Crispy fried tiny local fish flavored with combava (kaffir lime)

Serving Size: 4

Approximate Time

Prep 10 min

Cook 12 min

Total 22 min

Ingredients

- 1 lb (450 g) bichiques, cleaned and well drained
- 1 cup (125 g) all-purpose flour
- 1 tsp (5 g) baking powder
- 1/2 tsp (2.5 g) fine sea salt, plus more to taste
- 1/2 tsp (1.5 g) ground black pepper
- 1/2 tsp (1.5 g) ground turmeric (optional, for color)
- 1 large egg (about 50 g)
- 1/2 cup (120 ml) cold water
- Zest of 1 combava (kaffir lime) (about 1 tbsp / 6 g)
- 1 tbsp (15 ml) combava juice (or regular lime if combava unavailable)
- 2 cloves (approx. 6 g) garlic, minced
- 1 small shallot (about 25 g), finely minced
- 1 small red chili, thinly sliced (optional)
- 2 tbsp (30 ml) chopped fresh cilantro or parsley
- 2 cups (480 ml) neutral oil for frying (vegetable, peanut, or sunflower)
- Steamed white rice, for serving (about 2 cups cooked / 400 g cooked)

Instructions

1. Combine the flour, baking powder, salt, pepper, and turmeric in a bowl. Whisk in the egg and cold water until a smooth, slightly thick batter forms; adjust with a splash more water if too thick.
2. Stir the minced garlic, shallot, combava zest, and chopped chili (if using) into the batter.
3. Pat the bichiques very dry with paper towels; toss gently in the batter to coat evenly.
4. Heat oil in a deep skillet or Dutch oven to 350°F (175°C). Fry the battered bichiques in batches, 2–3 minutes per batch, until golden and crisp. Do not overcrowd the pan.
5. Using a slotted spoon, transfer fried bichiques to a paper towel–lined tray to drain and season immediately with a little extra salt and a squeeze of combava juice.
6. Toss the hot fish with the fresh cilantro/parsley and extra combava zest to perfume. Keep warm and repeat with remaining batches.
7. Serve the bichiques hot over steamed rice or with slices of lime and a simple green salad.