Poisson Yassa
(Fish Yassa) Recipe

Origin: Senegal Period: Traditional

This is the fish version of the famous Senegalese Yassa dish (the most well known version being Poulet Yassa though it can also be made with mutton or lamb (mouton). This is made with a range of fish and in Dakar I've seen it made with grouper, sea bream and perch. Tilapia, however, makes an acceptable substitute for these.

Ingredients:

4 small fish (tilapia, perch, sea bream) or 1 large fish (grouper) whole or cut into steaks
120ml groundnut oil
4 onions, sliced
8 tbsp lemon juice
1 bayleaf
2 tbsp Dijon mustard
1 Maggi cube (or 1 fish stock cube with 1/4 tsp coriander and 1/4 tsp cumin) or Soy Sauce
1 chilli, finely chopped
cayenne pepper, salt and black pepper to taste

Poisson Yassa
(Fish Yassa) Preparation:

Method:

Cut several diagonal slits in the side of the fish. Mix all the ingredients (except fish) in a large glass bowl to form the marinade. Place the fish in this and ensure it's coated on both sides. Allow to marinate for an hour, turning every twenty minutes or so. Remove the fish from the marinade, but reserve the left-over marinade itself.

You can either cook the fish on a charcoal barbecue (this is generally done with the fish sandwiched in a hinged wire basket) or you can fry the fish in shallow oil. Meanwhile, pour the marinade into a saucepan and bring to a slow boil then reduce to a simmer and cook until thickened.

Place the fish on a bed of boiled rice and cover with the sauce.

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