Entree: Gabon – Central Culinary Region – Poisson Fumé (Smoked whole or filleted fish prepared by salting and smoking, served with starchy sides and condiments)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 1 hr

Additional 5 min

Total 1 hr 20 min

Ingredients

- 2 whole tilapia, approx 1.5 lb (680 g) each, cleaned and gutted
- 3 tbsp (45 ml) coarse sea salt
- 2 tbsp (30 g) brown sugar
- 2 tsp (10 g) ground white pepper
- 1 tsp (5 g) smoked paprika
- 4 cloves (about 12 g) garlic, minced
- 1 medium (about 110 g) onion, finely sliced
- 2 tbsp (30 ml) fresh lime juice
- 4 sprigs fresh thyme
- 2 bay leaves
- 2 tbsp (30 ml) vegetable oil or palm oil for brushing
- 2 cups (approx. 50 g) hardwood smoking chips (e.g., mango, hickory, or oak), soaked 30 minutes
- 2 tbsp (30 ml) neutral oil for grill
- For the pepper-onion relish:
  - 1 small (about 120 g) red onion, thinly sliced
  - 1 small (about 50 g) red bell pepper, finely chopped
  - 1 scotch bonnet or habanero pepper, seeded and finely chopped (adjust to taste)
  - 2 tbsp (30 ml) white vinegar
  - 1 tbsp (15 ml) lime juice
  - 1 tbsp (15 ml) vegetable oil
  - 1 tsp (5 g) sugar
  - Salt to taste
- For serving:
  - 4 ripe plantains, peeled and sliced lengthwise (or 2 lb (900 g) peeled and cut) for frying
  - Fresh cilantro or parsley for garnish (optional)

Instructions

1. Rinse and pat dry the tilapia. Make two or three diagonal slashes on each side to help the cure and smoke penetrate.
2. In a bowl, combine coarse sea salt, brown sugar, ground white pepper, smoked paprika, and minced garlic. Rub the mixture inside the cavity and all over each fish, including into the slashes. Stuff cavities with thyme and bay leaves. Drizzle lime juice over the fish and let rest 30 minutes at room temperature.
3. Meanwhile prepare the pepper-onion relish: toss red onion, bell pepper, scotch bonnet, vinegar, lime juice, oil, sugar, and a pinch of salt. Refrigerate to let flavors meld.
4. Preheat a charcoal or gas grill for indirect heat. If using a stovetop smoker or oven, preheat to 250°F (120°C). Drain soaked wood chips and place them in a smoker box or wrap in foil with holes.
5. Brush fish lightly with vegetable or palm oil. Place smoking chips on hot coals or in smoker box, then place fish on the grill grates away from direct flame. Cover and smoke at 225–275°F (110–135°C) until internal temperature reaches 145°F (63°C) in the thickest part and skin is deeply colored, about 40–60 minutes depending on fish size.
6. While fish smokes, heat 2 tbsp (30 ml) oil in a skillet over medium-high heat. Fry plantain slices in batches until golden and tender, about 2–3 minutes per side. Drain on paper towel and season with salt.
7. Remove fish from smoker and rest 5 minutes. Brush lightly with 2 tbsp (30 ml) oil if desired. Transfer to a platter, garnish with cilantro or parsley, and serve with fried plantains and the pepper-onion relish.
8. Leftover smoked fish can be flaked and used in stews or with boiled manioc; refrigerate up to 3 days or freeze for longer storage.