I don’t know if you guys are fond of chicken as much as I am, because I personally eat chicken more than any other thing. Not only because chicken meat tastes good, but also because I find it pretty quick and easy to cook. There are however a few days through which something deep in my mind tells me to go for a little change, and that’s when the choice of fish pops out as a second choice. My top list fish menu is composed of: fish with pepper soup, fish stew, grilled fish and fried fish, but there’s one more that stands beyond the top list menu, it’s called Fish Yassa, and is cooked in an onion sauce. I love it so much. If you never had Fish Yassa before, this is the moment to discover and figure out how to cook this finger licking recipe which the origin leads us straight in Senegal.
Fish in onion sauce
Cooking time: 30 minutes
1 big fish of your choice, (snappers, mackerel or sea bass)
4 onions, sliced
1 tablespoon mustard
2 garlic gloves, chopped
Juice of one lemon juice
1 bouillon cube or Maggi cube
½ teaspoon black pepper
½ teaspoon chili powder
Salt, to taste
Vegetable oil for frying the fish
2 tablespoon vegetable oil for the onion sauce
1 cup water
Optional: Carrots and olives
Step 1: Clean the fish and cut it into medium pieces. Then marinate the fish with half of the lemon juice and with salt. Let it sit in the refrigerator for 15 to 20 minutes.
Step2: Heat the vegetable oil and fry the fish until brown. Remove and reserve.
Step3: In a bowl add the sliced onion, the mustard, garlic and black pepper. Mix well and add the remaining lemon juice.
Step4: Heat the 2 tablespoons of oil and sauté together with the onion mixture. Add one cup of water and simmer for 15 minutes.
Step5: Return the fried fish in the onion sauce. Add salt and chili powder, to your taste. Reduce the heat and cook it on low heat for 10 minutes.
When ready, it can be served with rice or as a side dish with anything of your choice.
Recipe Submitted by Oumou for Kadi Recipes Visit www.kadirecipes.com