Chef Aviraj Pareeague from Constance Lémuria shares his knowledge of fish and how to cook them Seychellois style.
Constance Lémuria, Seychelles
The Seychelles archipelago of 115 islands spreads over 1,200km, including large areas of national marine parks. Plentiful in the clear waters of our beautiful lagoons, fish is one of the main staples of Seychellois cuisine and features on everyone’s table almost every day.
Bourgeois (the most popular), Jobfish, Carangue, Vieille rouge, Vieille grise, Gueule longue, Bécune, Parrot fish, Madame berry, Maero, Kakatwa, Bonite… are found every day at the local markets or at stalls along the roads, caught and sold by local fishermen. The call of a conch shell announces a fresh catch and locals hurry to buy the fresh fish.
At Constance Lémuria, we have the freedom to create a selection of delectable dishes. But most of the time, thanks to the excellent quality of the product, a fish perfectly cooked, either steamed or grilled, with a Creole sauce, a side and some fresh vegetables, is just perfect.
Here is one of our Parrot fish recipes from the Beach Bar & Grill restaurant located on the beautiful Petite Anse Kerlan.
Recipe: Pan seared Parrot fish with local spices, breadfruit mash, banana curry, Chayote comfit and light curry sauce
Ingredients (Serves 2)
Breadfruit mash:
- 400g breadfruit
- 1L chicken stock
- 5 curry leaves
- 2g curry powder
- 60g unsalted butter
- Salt and pepper to taste
Peel the breadfruit and cut it into big chunks. Place it in an oven tray, cover with chicken stock, curry leaves, curry powder, salt and pepper and seal tight with aluminum foil.
Bake for 25 to 30 min at 180ºC (or till soft). Mash the breadfruit with butter and chicken stock (as needed to obtain a soft mash). Season to taste and set aside.
The vibrant Bourgeois
Banana curry:
- 400g of banana St Jacques
- 5-6 curry leaves
- 30g chopped onions
- 10g chopped garlic
- 10g of chopped ginger
- 4g turmeric
- 4g curry powder
- 20g of diced peeled tomatoes
- 20g unsalted butter
- Salt and pepper to taste
Blanch the banana St Jacques with their skins in boiling water for 30 min or till soft.
Cool down, remove the skin and grate the flesh. Set aside.
Sautée garlic, ginger and onion in butter till light brown then add curry leaves, turmeric, curry powder and mix together.
Add the grated banana to the pan and mix together well. Finally add the tomato. Season to taste.
Chayote confit:
- 200g chayote
- 6g aniseed
- 6g sugar
- 5g butter
Peel the chayote and slice it very thin (1mm). Comfit in a pan using the butter, sugar and aniseed for 5-6 min on a low heat. Set aside.
Light curry sauce:
- 200ml fish stock
- 30g chopped garlic
- 20g chopped ginger
- 20g of chopped onion
- 5-6 curry leaves
- 5g curry powder
- 4g turmeric
- 100ml coconut milk
- 40g unsalted butter
- Salt and pepper to taste
Sautée in a pan the onion, garlic and ginger till light brown.
Add the curry powder, turmeric, curry leaves and mix well.
Add the fish stock and reduce by half. Now add the coconut milk powder and bring to the boil.
Blend the sauce. Pass it through sieve, montee with butter, season to taste.
Fish in the Seychelles
For decoration:
- 1 banana St Jacques
- Sliced coconut
- 10 curry leaves
Slice the banana longwise to a thickness of 1mm and deep fry in oil at 170ºC, then dry on paper towel.
Dry out the thin slices of coconut in an oven at 140ºC.
Deep fry the curry leaves in hot oil and dry on paper towel.
For presentation:
- Sear the Parrot fish in oil and butter on both side and then finish the cooking in a hot oven
- Heat the breadfruit mash and banana curry and place nicely in the bowl
- Decorate with banana chips, dry coconut slice and deep fried curry leaves and lemon.
- Place the sauce in a dip bowl
Recipe II: Fish Carpaccio
We couldn’t resist giving you this delicious carpaccio recipe… quick, healthy and delicious.
Ingredients (serves 10)
- 3kg fish
- 500g mixed salad
- 50g chopped shallots
- 500g carrots
- 500g turnips
- 500g oranges
- 500g lime
- Handful of parsley
- 200ml Olive oil
- Salt and white pepper powder to taste
Make your citrus dressing using orange and lime juice reduction, then whisk it with olive oil and add some mustard seed. Season with salt and pepper.
Cut the fish in thin slices, place it flat on the plate then add sea salt, white pepper powder and chopped shallots, then add your dressing and petit crouton.
On top you can add your mixed salad together with your carrots, chopped in a julienne style, with olive oil and vinaigrette.
Visit our website for more information on Constance Lémuria.