French Guianan-style Poisson à l'Adobo

Ingredients

In this French Guianan adaptation, we incorporate local ingredients and flavors to create a unique twist on the traditional Filipino Adobong isda. The use of tamarind and lime adds a refreshing tanginess to the dish, while the addition of French Guianan spices enhances the overall flavor profile. The cooking technique remains similar, with the fish being marinated and simmered in the flavorful sauce, but the ingredients and spices give it a distinct French Guianan flair. We alse have the original recipe for Adobong isda, so you can check it out.

• 500g (1.1 lb) fish fillets, such as red snapper or sea bass 500g (1.1 lb) fish fillets, such as red snapper or sea bass
• 3 tablespoons tamarind paste 3 tablespoons tamarind paste
• 2 tablespoons lime juice 2 tablespoons lime juice
• 4 cloves garlic, minced 4 cloves garlic, minced
• 1 onion, thinly sliced 1 onion, thinly sliced
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1 tablespoon brown sugar 1 tablespoon brown sugar
• 1 teaspoon French Guianan spice blend (a mix of coriander, cumin, paprika, and black pepper) 1 teaspoon French Guianan spice blend (a mix of coriander, cumin, paprika, and black pepper)
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• Fresh cilantro, for garnish Fresh cilantro, for garnish
• Steamed rice or cassava bread, for serving Steamed rice or cassava bread, for serving

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 12g, 2g
• Carbohydrates (total, sugars): 10g, 4g
• Protein: 25g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a bowl, combine the tamarind paste, lime juice, minced garlic, sliced onion, soy sauce, brown sugar, and French Guianan spice blend.
2. 2.
   Place the fish fillets in a shallow dish and pour the marinade over them. Ensure the fish is well coated. Let it marinate in the refrigerator for at least 30 minutes.
3. 3.
   Heat the vegetable oil in a large skillet over medium heat. Remove the fish from the marinade, reserving the marinade for later use.
4. 4.
   Sear the fish fillets on both sides until golden brown, about 2-3 minutes per side. Remove the fish from the skillet and set aside.
5. 5.
   In the same skillet, add the reserved marinade and bring it to a simmer. Cook for 5 minutes to allow the flavors to meld together.
6. 6.
   Return the fish fillets to the skillet, spooning the sauce over them. Simmer gently for another 5-7 minutes, or until the fish is cooked through and the sauce has thickened slightly.
7. 7.
   Serve the French Guianan-style Poisson à l'Adobo hot, garnished with fresh cilantro. Accompany it with steamed rice or cassava bread.

Treat your ingredients with care...

• Tamarind paste — If you can't find tamarind paste, you can substitute it with lime juice mixed with a small amount of brown sugar to achieve a similar tangy flavor.

Tips & Tricks

• For a spicier kick, add a chopped chili pepper to the marinade.
• If you prefer a thicker sauce, you can mix a teaspoon of cornstarch with water and add it to the simmering sauce.
• Experiment with different types of fish, such as grouper or tilapia, to find your favorite flavor combination.
• Serve the dish with a side of fresh salad or sautéed vegetables to add a refreshing element to the meal.
• Leftovers can be stored in the refrigerator for up to 2 days and reheated gently on the stovetop.

Serving advice

Serve the French Guianan-style Poisson à l'Adobo hot, with steamed rice or cassava bread on the side. Garnish with fresh cilantro for added freshness and aroma.

Presentation advice

Arrange the fish fillets on a platter, spooning the flavorful sauce over them. Sprinkle some chopped cilantro on top for a pop of color. Serve with a side of steamed rice or cassava bread to complete the presentation.