Salt Fish Mauritius

Preparation info

    • Difficulty


Appears in

Cold-Smoking & Salt-Curing Meat, Fish, & Game

Cold-Smoking & Salt-Curing Meat, Fish, & Game

By A D Livingston

Published 2010

  • About

One of my favorite salt-fish recipes comes from halfway around the world. In the Indian Ocean, 500 miles east of Madagascar, sits the small island of Mauritius. Over the years its people developed a superb blend of flavors with salt fish and other ingredients.


  • 1 pound salt fish
  • ¼ cup peanut oil
  • 2 cups fresh cherry tomatoes, halved
  • 1 medium onion, chopped
  • 6 green onions with tops, chopped
  • 2 cloves garlic, minced
  • 1 tablespoon chopped fresh parsley
  • 1 teaspoon finely grated fresh ginger
  • cooked rice


    Wash the salt fish, remove the skin, and flake the meat from the bones in large chunks. Put the fish pieces into a glass or nonmetallic container, cover with water, and soak overnight in the refrigerator. Change the water a time or two if it is convenient to do so.

    When you are ready to cook, drain the fish and pat dry. Heat the peanut oil in a large frying pan and sauté the fish chunks for 5 or 6 minutes. Then add the onion, garlic, parsley, chopped green onions, and halved cherry tomatoes to the frying pan with the fish. Heat and stir until the onion is soft. Add the ginger and stir. Cover and simmer for 15 to 20 minutes. Spoon the fish over fluffy rice. This dish is quite rich and will serve 4 people of ordinary appetite.