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Poisson Yassa Fish Yassa

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Ingredients

Adjust Servings:
1/2 cup peanut oil (or any cooking oil)
4 onions, cut up
8 tablespoons lemon juice
1 bay leaf
4 minced garlic cloves
8 tablespoons vinegar (cider vinegar is good) (optional)
2 tablespoons dijon mustard (optional)
1 1/2 tablespoons soy sauce (optional)
chili pepper, cleaned and finely chopped to taste (optional)
cayenne pepper or red pepper, black pepper, salt to taste
1 large whole fish (or several small fish whole, filleted, or cut into serving-sized pieces)

Nutritional information

391.9
Calories
326 g
Calories From Fat
36.3 g
Total Fat
6.2 g
Saturated Fat
0 mg
Cholesterol
7 mg
Sodium
17.8 g
Carbs
2.7 g
Dietary Fiber
7.3 g
Sugars
2 g
Protein
143g
Serving Size

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Poisson Yassa Fish Yassa

Features:
    Cuisine:

      This is a traditional Senegalese recipe. 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.

      • 29 min
      • Serves 3
      • Easy

      Ingredients

      Directions

      Share

      Poisson Yassa (Fish Yassa), This is a traditional Senegalese recipe 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 , This is a traditional Senegalese recipe 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


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      Steps

      1
      Done

      If Using Whole Fish:

      2
      Done

      Cut Several Slits in the Side of the Fish to Allow It to Better Marinate.

      3
      Done

      in a Glass Bowl or Baking Pan Mix All Ingredients (except the Fish) to Make a Marinade.

      4
      Done

      Place the Fish in the Marinade, Covering Both Sides, and Allow It to Marinate an Hour.

      5
      Done

      Remove Fish from the Marinade, but Save the Marinade.

      6
      Done

      Cook According to One of the Following Methods.

      7
      Done

      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.

      8
      Done

      Cooking Method 2: in a Frypan, Fry the Fish on Each Side in Hot Oil Until Done.

      9
      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.

      10
      Done

      Place the Fish Over Cooked Rice on a Serving Dish and Cover With Sauce.

      Avatar Of Elise Stewart

      Elise Stewart

      Spice savant creating dishes that pack a flavorful punch with each bite.

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