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Member recipe

Fish Yassa

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Servings

Serves 4

A onion and lemon delicious dish from Senegal and Gambia

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Ingredients

  • 3 tbsp oil
  • 4 chunky white fish fillets
  • 4 onions finely sliced
  • Juice of two small lemons or 1 large lemon
  • 8 tablespoon cider vinegar
  • 4 cloves minced garlic
  • 2 tablespoons mustard
  • 1 veg/fish stock cube
  • 1/2 teaspoon crushed chillies (optional)
  • 2 tablespoons black pepper
  • Salt

Method

    1. First you need to put all the ingredients except the fish in a large bowl and mix.
    2. Season the fish with some salt then add to the marinade above. Make sure the fish is all covered up in the marinade.
    3. Leave the fish to marinate for about an hour. After an hour, take the fish out and scrape off any bits from the marinade.
    4. 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.
    5. 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.
    6. Add the rest of the juices from the marinade and about 100ml water, cover the pan and leave the onions to cook for about 10-15 minutes. You need the onions to still have a little bite and not completely soft.
    7. Add some salt seasoning if necessary then add the fish back to cook through. Serve with mashed potatoes , cous cous or rice.

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