Perline’s Cassava with Fish

Name: Perline’s Cassava with Fish
Prep time: 15 min
Total time: 45 min
Yield: Yield: 4 to 6 servings
Cuisine: Malagasy
Ingredients: ⅛ tsp ground allspice; ¼ tsp ground cinnamon; 1 small yellow onion, finely chopped; 2 tsp kosher salt, plus more as needed; 2 large garlic cloves, minced; 1 Tbsp vegetable oil; 1 tsp kosher salt; 1 large garlic clove, minced; 1 Tbsp minced peeled fresh ginger; 2 lb [910 g] fatty fish steaks, such as mackerel, kingfish, or salmon, rinsed and patted dry; 2 lb [910 g] fatty fish steaks, such as mackerel, kingfish, or salmon, rinsed and patted dry; 2 lb [910 g] fatty fish steaks, such as mackerel, kingfish, or salmon, rinsed and patted dry; 2 lb [910 g] fatty fish steaks, such as mackerel, kingfish, or salmon, rinsed and patted dry; 2 tsp ground coriander; 1 tsp ground cumin; 2 lb [910 g] cassava (see Yuca con Mojo for Tips); ¼ cup [60 g] kosher salt; ¼ tsp ground cardamom; ¼ tsp chili powder; 1 tsp sweet paprika; 1 tsp ground turmeric; 2 tsp Seychellois Massalé (see Tips)

Preparation info

Yield:
4 to 6
servings

Difficulty
Easy
Ready in
45 min

Appears in

Islas

By Von Diaz

Published 2024

About

This recipe is inspired by the simple, nourishing dish Perline Ernestine makes for her family. Over improvised burners directly on the sand, she boils peeled cassava root (yuca) and cooks fresh-caught lanora, or bluefin trevally, with oil, onions, and curry powder. She serves the fish atop the cassava, or rice when available. Fish or vegetable stock can be substituted for water for an extra boost of flavor.

Ingredients

Africa
Madagascar
Fish course
Pescatarian
Gluten-free

Ingredients

Method