from: Western Africa | cooking method: boiling-simmering
Poisson Yassa (Fish Yassa)
This traditional Senegalese recipe, basically a lemon-onion-mustard marinade/sauce, is used for Poulet Yassa, mutton, and fish (poisson): Poisson Yassa. It would take an ichthyologist to determine exactly what kind of fish are used to make this dish in Africa, and those fish may not be available elsewhere. Select any firm-fleshed fish that won't fall apart on the grill. Tilapia and Salmon work well.
What you need
- one-half cup peanut oil (or any cooking oil)
- four (or six, or more!) onions, cut up
- eight tablespoons lemon juice
- one bay leaf
- four cloves minced garlic
- eight tablespoons vinegar (cider vinegar is good) (optional)
- two tablespoons Dijon mustard (optional)
- one or two tablespoons Maggi® sauce (or Maggi® cubes and water), or soy sauce (optional)
- chile pepper, cleaned and finely chopped (optional)
- cayenne pepper or red pepper, black pepper, salt (to taste)
- one large fish or several small fish: whole, filleted, or cut into serving-sized pieces
What you do
- If using whole fish:
Cut several slits in the side of the fish to allow it to better marinate.
- In a glass bowl or baking pan mix all ingredients (except the fish) to make a marinade. Place the fish in the marinade, covering both sides, and allow it to marinate an hour. Remove fish from the marinade, but save the marinade. Cook according to one of the following methods.
- Cooking method 1: Cook fish over an outdoor grill (or broil fish in a hot oven) until done. If grilling: a hinged wire basket made for holding fish on the grill is very useful.
- Cooking method 2: In a frypan, fry the fish on each side in hot oil until done.
- While fish is cooking: Pour the marinade into a saucepan and bring to a slow boil. Reduce heat and simmer until the marinade thickens into a sauce.
- Place the fish over cooked Rice on a serving dish and cover with sauce.
- Serve Ginger Beer or Green Tea with Mint with or after the meal.
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