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Fish, Africa and overseas

Fish blaff with rice

Fish blaff with rice is a Caribbean dish where sea bream fillets poach in a lime scented broth with garlic, thyme and cloves. It's easy to make, takes 40 minutes for 4 people, and costs €3.60 per serving. The key to success is a short marinade and a very gentle poach so the fish stays tender.

Tonight, we're making a fish blaff like they do in the French Caribbean, poached in a lime scented broth with fresh herbs.

Fish blaff with rice
Total time
40 min
Difficulty
Easy
Cost per person
€3.60
Calories per person
500 kcalcalculated by Kiloach, your weight coach
Season
Spring, Summer, Fall
The kids
They generally like it

Blaff gets its name from the splashing sound the fish makes when it hits the simmering broth. Here, sea bream fillets marinate briefly in lime juice before poaching in water infused with garlic, thyme, bay leaves and cloves. The whole Caribbean chili pepper adds fragrance without heat, and the result stays light, balancing the lime's acidity against plain white rice.

It's a nice change from a typical weeknight dinner, ready in 40 minutes without much hands on work. Kids can eat it without worry since the chili stays whole in the broth, while adults can add heat to their own bowl by pressing the pepper a little. It's also a simple way to cook fish without frying or a heavy sauce.

The ingredients

4 people

Fish counter

  • Sea bream fillets 700 g

Fruits and vegetables

  • Limes 3
  • Scallions 4
  • Onion 1
  • Garlic 4 cloves
  • Thyme 3 sprigs
  • Caribbean chili pepper 1
  • Parsley 1 sprigs

Pantry

  • Bay leavesoften in the pantry 2
  • Clovesoften in the pantry 2
  • Riceoften in the pantry 300 g
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Allergens Fish

The step by step recipe

  1. Mix the juice of two limes with two crushed garlic cloves, salt and pepper, then let the fish marinate. 15 min

    Don't marinate longer than that, the acid will start cooking the fish flesh.

  2. Start the broth in a large pot with the onion, scallions, thyme, bay leaves, cloves and remaining garlic. 10 min

    Keep it at a gentle simmer so the aromatics have time to infuse.

  3. Add the whole chili pepper and a liter of water, then let it simmer for ten minutes. 10 min

    A well infused broth makes all the difference here.

  4. Slide the fish fillets into the simmering broth and let them poach. 8 min

    Turn off the heat as soon as the flesh turns opaque, it keeps cooking in the hot broth.

  5. Cook the rice in salted water and serve the fish with a bit of broth, parsley and the last lime. 11 min

    Serve extra broth on the side in a cup, it's meant to be sipped almost like a soup.

Our tips to get it right

  • Pick firm sea bream fillets of even thickness so they cook evenly in the broth.
  • Press the chili lightly with the back of a spoon near the end of cooking if you want more heat, then remove it before serving.
  • Strain the broth if you prefer a cleaner texture, or serve it as is with the onion and garlic pieces.

The variations

  • Swap the sea bream for mackerel or monkfish, both hold up well during poaching.
  • For a vegetarian version, poach chunks of sweet potato and green cabbage in the same aromatic broth instead of fish.
  • To save time, cut the marinade down to 5 minutes and use quick cooking rice while the broth infuses.

What to serve it with

  • Plain white rice
  • Grilled plantain
  • Chilled lime juice

Storage

Store the fish and broth separately from the rice, in sealed containers, for up to 2 days in the fridge. Blaff doesn't freeze well since poached fish turns rubbery once thawed. Reheat the broth and fish gently over low heat, without boiling, to keep the flesh tender.

Questions about this dish

Can you make fish blaff ahead of time?

You can prepare the broth and marinade a few hours ahead. Poach the fish just before serving so it stays tender and doesn't turn rubbery.

Does the Caribbean chili make this dish very spicy?

No, left whole and unpierced, the chili flavors the broth without making it hot. Everyone can press the pepper a bit into their own bowl if they want more heat.

Can you use a different fish instead of sea bream?

Yes, a firm fleshed fish like mackerel, grouper or monkfish works well. Avoid delicate fish that might fall apart during poaching.

Is fish blaff good for kids?

Yes, since the chili stays whole and unpierced, the broth stays mild. Kids can eat the fish and rice without any issue with spice.

How long does it take to make a fish blaff with rice?

Count 40 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a fish blaff with rice?

About 500 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a fish blaff with rice cost?

About €3.60 per serving, or €14.40 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains fish. Always check the labels of the products you buy.

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