"The term Creole refers to a mix, in this case the combination of African and French that created this distinctive style of cooking," says Momofuku Seiobo chef Paul Carmichael.
"Creole cooking is typically characterised by the use of indigenous ingredients that are cooked with a base of tomatoes, capsicum and onions. In our household back home, Creole sauce was a quick sauce that could be whipped up to pour over rice or anything for that matter. The following recipe is refined in comparison to what I would make as a kid. In a pinch, if you only have tomato, capsicum and onion, add a bit of garlic, ketchup and water and you can make something tasty. My mum would steam this fish and smother it in Creole sauce, but I switch it up a bit and cook it en-papillote using a banana leaf as the wrapper. Tip: save some sauce to serve with your peas and rice."