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Haitian poisson gros sel with fried plantains

Haitian poisson gros sel is sea bream rubbed with garlic, thyme and coarse salt, fried until crispy, served with crunchy fried plantains and a tangy, spicy cabbage pikliz. This recipe serves 4, takes 55 minutes, is medium difficulty, and costs about €4.20 per person. The key to success is frying the plantains twice and keeping the oil hot enough for crispy fish skin.

Tonight we're heading to Haiti, with a well fried gros sel fish, crispy fried plantains and a pikliz with just the right kick.

Haitian poisson gros sel with fried plantains
Total time
55 min
Difficulty
Medium
Cost per person
€4.20
Calories per person
530 kcalcalculated by Kiloach, your weight coach
Season
Summer, Spring

There's no long simmering sauce here, everything happens in the pan and with a sharp knife. The fish, rubbed with coarse salt, raw garlic and thyme, develops a fragrant crust while the inside stays tender and moist. The green plantains get fried twice, turning thin and crispy, almost like thick chips. The pikliz brings the kick that wakes everything up, with cabbage, carrot and chili pepper marinated in vinegar.

This is a dish for when you have a bit of time on your hands, more of a weekend project or a weeknight when you want something different. The chili and raw garlic give it real character, so it's not really built for young kids, but adults who like bold flavors will love it. Start the pikliz first, it only gets better as it marinates while you handle the rest.

The ingredients

4 people

Fish counter

  • Sea bream fillets 4

Fruits and vegetables

  • Green plantains 3
  • Garlic 4 cloves
  • Lime 2
  • Thyme 4 sprigs
  • Chili pepper 1
  • White cabbage 200 g
  • Carrot 2
  • Onion 1

Pantry

  • Coarse saltoften in the pantry 1 tbsp
  • White vinegaroften in the pantry 10 cl
  • Sunflower oiloften in the pantry 20 cl
  • Pepperoften in the pantry 1 pinch

Allergens Fish

The step by step recipe

  1. Make the pikliz, shred the cabbage, grate the carrots, chop the onion and chili pepper, cover with vinegar and a pinch of salt and let it marinate. 15 min

    For a milder pikliz, remove the seeds from the chili pepper.

  2. Crush the garlic with the coarse salt, thyme and the juice of one lime, then rub the sea bream fillets with this marinade. 10 min

    Coarse salt penetrates the flesh better than fine salt, which is where the dish gets its name.

  3. Cut the plantains into thick slices about 2 cm and fry them halfway in hot oil. 5 min

    They shouldn't brown yet, just soften enough to be flattened.

  4. Flatten each slice then fry it again until golden on both sides, salting it right away. 8 min

    The hotter the oil, the less fat the plantain soaks up.

  5. Fry the sea bream fillets in the oil until the skin is crispy, then serve with the pikliz and a lime wedge. 8 min

    Drain the fish on paper towels to keep the skin crispy.

Our tips to get it right

  • Pat the sea bream fillets dry before frying, surface moisture makes the oil spatter and keeps the skin from crisping up properly.
  • Pick plantains that are truly green and firm, if they're too ripe they turn sweet and soft, making them hard to flatten cleanly.
  • Make the pikliz the day before if you can, an overnight soak in the fridge gives it more bite and flavor.

The variations

  • Swap the sea bream for mackerel or grouper, both hold up well to frying and the coarse salt marinade.
  • For a vegetarian version, skip the fish and just serve the fried plantains with pikliz and white rice.
  • If you're short on time, buy ready made pikliz or use a quick vinegared coleslaw instead, you'll save twenty minutes.

What to serve it with

  • White rice or djon djon rice
  • Fresh passion fruit juice
  • Extra lime wedges

Storage

Pikliz keeps 5 to 7 days in the fridge in a sealed jar, and it actually gets better with time. The fish and fried plantains are best eaten the same day, since they lose their crispiness once stored. If needed, keep leftovers 1 day in the fridge and reheat the fish in the oven to limit sogginess.

Questions about this dish

Can I use a different fish instead of sea bream?

Yes, a firm fleshed fish like mackerel, grouper or red mullet works well. The main thing is picking a fish whose skin crisps up nicely when fried.

How do you flatten plantains without breaking them?

Fry them halfway first so they soften, then flatten each slice between two sheets of paper using the bottom of a saucepan. They should stay thin but whole so they brown evenly afterward.

Can pikliz be made ahead of time?

Yes, it's actually recommended. Make the pikliz the day before or even several days ahead, it improves as it marinates in the fridge.

Is this dish very spicy?

The heat mostly comes from the pikliz, so you can control it by how much you add to your plate. For a milder version, remove the seeds from the chili pepper before preparing it.

How long does it take to make a Haitian poisson gros sel with fried plantains?

Count 55 min in total, prep and cooking included. The recipe is rated “medium”.

How many calories are in a Haitian poisson gros sel with fried plantains?

About 530 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 Haitian poisson gros sel with fried plantains cost?

About €4.20 per serving, or €16.80 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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