Lobster Fish has absolutely no lobster in it as its name might lead one on...It actually got its name from my father who believed I had served him lobster and not fish.
It is a fairly simple recipe to follow, all you need as your main ingredient is white fish fillet (here on the islands it is Bourgeois...Red Snapper that I used) as long as you choose a delicate white fish fillet it will be fine. Cut the fillet into very thin pieces to cook quicker and less chance of overcooking the fish.
Olive oil, onions, salt, pepper, garlic, ginger, dried parsley and dried thyme are other ingredients that is needed. Along with tomato sauce and bechamel sauce (which to be honest I just bought ready made from the store...in the wise words of Ina Garten ""Store Bought is fine"").
I have actually never tried to prepare bechamel sauce from scratch but watch this space...I will keep you all posted when I try.
You need to sautee the onions, garlic, ginger in the olive oil. Add in the fish and sautee for just a few more minutes. Season with salt, pepper, parsley and thyme. Stir in the bechamel sauce and some tomato sauce as well to add a pop of colour to the sauce.
Let the dish simmer for a few more minutes, taste the seasoning and check a piece of fish if it is cooked. And then take it off the stove and serve.
Here on the islands, dishes with sauce are generally served with rice and chatinis...(Do not worry, there will be posts coming shortly to explore the world of chatinis from Seychelles).