Steps to Prepare Speedy Tinned Pilchard Fish "Rougaille"

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Before you jump to Tinned Pilchard Fish "Rougaille" recipe, you may want to read this short interesting healthy tips about Green Living In The Kitchen Will Save You Cash.

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We hope you got benefit from reading it, now let's go back to tinned pilchard fish "rougaille" recipe. To cook tinned pilchard fish "rougaille" you only need 11 ingredients and 12 steps. Here is how you do that.

The ingredients needed to prepare Tinned Pilchard Fish "Rougaille":

1. Take 1 tin of Glenryck Pilchards (preferably in tomato sauce).
2. Take 1 of medium size onion - chopped or sliced.
3. Prepare 1 of fresh tomato - chopped (or tomato puree).
4. Get Handful of frozen garden peas.
5. Use 1 inch of ginger - grated.
6. Provide 1 clove of garlic - paste.
7. Take Sprigs of thyme fresh or dried herbs.
8. You need of Spring onion to garnish.
9. Take to taste of Green or red fresh chillies.
10. Use of Salt to season.
11. Use of Freshly coriander to garnish.

Instructions to make Tinned Pilchard Fish "Rougaille":

1. Place a large skillet on the hob, add some oil. Turn heat on, add onion and cook for a few seconds..
2. Add ginger, garlic cook for a few seconds..
3. Add the chopped tomato and cook for a few minutes until softened..
4. Open the tin, separate the fish from the tomato sauce, set them aside..
5. Using a fork I usually open the fish fillet and remove the thread like vein inside the fillet. (Personal preference).
6. Now add the tomato sauce from the tin to the pan, season with salt..
7. Add the thyme, cover and leave to simmer until the tomato sauce has thickened..
8. Carefully place the fish filet to the cooking sauce. Cover and simmer for another 5 minutes..
9. Add the frozen peas, carefully mix and simmer for another 5 minutes. Taste for seasoning and adjust as per taste..
10. Turn heat off, add chillies, coriander and chopped spring onion..
11. Serve warm with bread or plain boiled rice. Or even as a side dish accompaniment..
12. Other serving options, can be served with pasta/spaghetti..

Salted Fish Rougaille, served with rice and salad at a local restaurant in Trou-aux-Biches, Mauritius. Rougaille or rougail is one of the classic Mauritian dishes that everyone on the island loves. It is essentially a tomato-based dish, with incredibly rich flavours thanks to the combination of spices used. Une cuillère à soupe d'ail et de gingembre écrasés. Salted fish is fish cured with dry salt and thus preserved for later eating.

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