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Fish Yassa

Fish Yassa

I have a friend from Gambia Binnet who makes a very tasty chicken or fish yassa stew.

The dish originates from Casamance area of  Senegal south of The Gambia.

Binnet was telling me how Gambians love their black pepper and mustard for seasoning food.  This surprised me as the use of mustard is not very common in Africa. I think it’s to do with the French influence as they colonised the area for a period of time.

This is the recipe she gave me to try for the fish yassa, I didn’t get exact measurements but the amounts below seemed to work.

You can do the same recipe with about 500-600 grams chicken for the chicken yassa.

I love yassa with mashed potatoes but it is traditionally served with rice.

It serves between 3 and 4 people.

Here is what you will need:


Ingredients

3 tbsp oil

4 chunky white fish fillets

4 onions chopped

Juice of two small lemons or 1 large lemon

4 tablespoon cider vinegar

4 cloves minced garlic

2 tablespoons mustard

1 stock cube

1/2 teaspoon crushed chillies

2 tablespoons black pepper

Salt


Method:

First you need to put all the ingredients except the fish in a large bowl and mix.

Season the fish with some salt then add to the marinade above. Make sure the fish is all covered up in the marinade.

Leave the fish to marinate for about an hour.

After an hour, take the fish out and scrape off any bits from the marinade.

Heat about 2 tablespoons of oil in a deep pan.

Brown the fish fillets on both side about (3 minutes each side) and set aside.

In the same pan (with the brown bits)  add just the onions from the marinade without the liquid and fry/saute for about 5 minutes.

Add the rest of the juices from the marinade and about 100ml water, cover the pan and leave the onions to cook for about 10-12 minutes.  You need the onions to still have a little bite and not completely soft.

Add some salt seasoning  if necessary then add the fish back to warm cook through.

Serve with mashed potatoes , cous cous or rice.

Enjoy!

 


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