Yassa Poisson

Name: Yassa Poisson
Yield: 3
Cuisine: Senegal
Ingredients: Firm white fish steaks — 800 g (1.75 lb); Large Onions, thinly sliced — 3; Juice of 3 lemons; Dijon mustard — 2 tbsp; Garlic, minced — 3 cloves; Scotch Bonnet pepper, whole — 1; Vegetable oil — 3 tbsp; Salt and black pepper, — to taste

The Quirky Foodster Team

★ ★ ★ ★ ★ (0)

Servings

Ingredients

Firm white fish steaks — 800 g (1.75 lb)
Large Onions, thinly sliced — 3
Juice of 3 lemons
Dijon mustard — 2 tbsp
Garlic, minced — 3 cloves
Scotch Bonnet pepper, whole — 1
Vegetable oil — 3 tbsp
Salt and black pepper, — to taste

Method

Combine the fish with half the onions, lemon juice, mustard, garlic, salt and pepper in a large bowl.
Marinate for at least 1 hour in the refrigerator.
Remove the fish from the marinade, reserving the liquid and onions.
Heat oil in a large pan and fry the fish briefly until lightly browned on both sides; set aside.
In the same pan, sauté the remaining fresh onions until softened, about 12 minutes.
Add the marinated onions, reserved marinade liquid and scotch bonnet.
Simmer for 10 minutes to develop the sauce.
Return the fish to the pan and simmer gently a further 8-10 minutes until just cooked through.
Remove the scotch bonnet before serving hot with rice.

Introduction: Fish marinated and simmered in a tangy lemon and onion sauce, the seafood counterpart to yassa poulet.

Cultural Background: Yassa poisson follows the same beloved technique as yassa poulet but with fresh fish, a popular coastal variation reflecting Senegal's rich fishing tradition along its Atlantic coastline.

Tips: Don't over-marinate delicate fish, as the acid from the lemon can start to 'cook' it if left too long. Simmer the fish gently at the end to avoid it falling apart.

Variations: Add sliced green olives for a briny contrast; use a firmer fish like grouper or snapper for the best texture.

Storage: Store in an airtight container in the refrigerator for up to 2 days.

Reheating: Reheat gently in a covered pan over low heat to avoid overcooking the fish.

Nutrition: Approx. 380 kcal, 32 g protein, 18 g carbohydrate, 20 g fat per serving.

FAQs:

Q: How is yassa poisson different from yassa poulet?

A: It follows the same tangy onion and lemon technique but uses fish instead of chicken, with a shorter cooking time.

Q: What fish works best for this dish?

A: Firm white fish that holds together well, such as grouper, snapper or sea bass, is ideal.