Fish Yassa
Fish Yassa
Yassa is a popular Senegalese dish, consisting of an onion, lemon, mustard sauce. It is typically prepared with chicken or fish steaks. I used whole tilapia for this dish. They sell them fresh at my local asian market for $1.49lb. It costs less than $5 for 2 of them. If you don't have the proper cutlery at home, have your fish monger cut them into steaks for you. You should be able to get 3-4 steaks out of a whole tilapia.
Ingredients
- 2 whole tilapia cut into steaks
- 1 lemon
- 1 large onion sliced
- 4 garlic cloves minced
- 2 tbsp green seasoning
- 1/2 cup vegetable or canola oil
- 1 tbsp dijon mustard
- 1/2 tsp paprika
- 1/2 tbsp boullion powder
- 1/2 cup water
- salt and pepper to taste
Instructions
- We are going to use whole tilapia for this dish. Any type of bone in firm white fish will work. 1 whole tilapia is a serving.
- Depending on the size, cut the fish into 3-4 steaks, equal thickness. Tilapia are usually around 1 1/2 lbs.
- In a large bowl, mix together the juice of half a lemon, onions, pepper, minced garlic, green seasoning, paprika, boullion powder, and dijon mustard. MArinate the fish in this for at least 4 hours, preferably overnight.
- Heat up cooking oil in a lage saute pan over medium high heat. Sear the tilapia steaks for 4 minutes.
- Flip the fish over and sear for another 4 mintues. Set aside.
- In the same pan, add all of the marinade ingredients. Saute for 5 minutes until the onions cook down a little bit.
- Deglaze the pan with a 1/2 cup of water and simmer for another 5 minutes. Add salt and pepper to taste.
- Add in the fish steaks.Simmer for another 5 minutes.
- Serve with steamed rice.
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