Yassa Fish

❤️ Why you'll love it

Yassa Fish, also known as Poisson Yassa or Fish Yassa, originates from Senegal in West Africa. In Wolof, a language spoken in Senegal, it means "cooking with onions" or "onion sauce," which perfectly describes the dish's main ingredients.

The fish is marinated in a sauce made from olive oil, mustard, lemon juice, and a variety of spices and aromatics. As one of the best African food recipes, this tangy sauce will leave you wanting more every time. This mustardy fish dish will tantalize your taste buds without compromising your dietary goals!

🥘 Equipment Used

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To make your own Yassa fish, you'll need a large bowl, a large sauce pan or Dutch oven, and basic cooking tools. 

🧾 Ingredients Used

• White fish: Whether it's cod, haddock, or tilapia, white fish is the heart of this savory dish, known for its mild flavor and delicate, flaky texture. I used flounder fillets but you can use any white fish.
• Olive oil: Olive oil adds a healthy dose of fats and contributes a rich, fruity flavor to this African fish recipe.
• Aromatics: Onions and garlic cloves are the aromatic foundation of Yassa Fish, infusing the dish with layers of complex flavors. Large onions, when caramelized, lend sweetness and depth, while garlic adds a pungent and savory note. 
• Dijon mustard: This brings a tangy and slightly spicy kick to the Yassa Fish marinade, the secret ingredient that takes it over the top.
• Lemon juice: This adds a refreshing and zesty brightness to this seafood dish. The natural acidity balances the richness of the other ingredients.
• Spices: I use smoked paprika, cayenne pepper, bouillon powder, salt, and black pepper. You can also use your favorite spices for this recipe.

🔪 How To Make This Recipe

1. In a large bowl, place the white fish, garlic cloves, onions, lemon juice, Dijon mustard, smoked paprika, cayenne pepper, bouillon powder, and salt. 
2. Mix everything together and place the bowl in the fridge to marinate for 1 hour.
3. After marinating, remove the fish from the mixture and scrape off the onions, but don't discard the marinade.
4. Heat olive oil in a skillet or large Dutch oven over medium-high heat. Place the fish in the hot oil and fry for 4-5 minutes on both sides until the fish turns beautifully crispy.
5. Add the onions and pour in the remaining marinade. Cook the onions on low to medium-low heat for about 5 minutes until they become sweet and caramelized.
6. Add about half cup of water and scrape up the brown bits from the bottom of the pan. Bring the mixture to a boil at medium heat and let it simmer for about 5 minutes. Taste for salt and adjust if needed.
7. Finally, gently add the fried fish back to the pan with the sweet caramelized onions. Let them simmer together for 5-10 minutes, letting the flavors meld and intensify.

🥫 Storing and Reheating

To store Yassa Fish, place it in an airtight container in the fridge. When reheating, gently warm it on the stove or in the microwave until heated through.

You can also freeze leftovers in a freezer-safe container for several months. Thaw overnight in the fridge and reheat following the instructions above.

💭 Tips and Variations

• Add heat: If you prefer your Yassa Fish to be spicier, increase the cayenne pepper or add some hot sauce to the marinade.
• Fish variations: Experiment with different types of white fish, such as cod, haddock, or tilapia, to discover your favorite Yassa Fish variation.
• Make it with chicken: Because this dish is a variation of this chicken yassa recipe, feel free to substitute the fish if you aren't a seafood lover or if you don't have any white fish on hand.
• Lemon zest: Add some lemon zest to the marinade before cooking for an extra burst of citrusy flavor.
• Herb infusion: Elevate the dish by incorporating fresh herbs like thyme or parsley for a fragrant twist.
• Grill the fish: While this recipe is fantastic with fried fish, feel free to grill the fish for a smokier flavor.
• Marinate the fish even longer: The longer this sauce blends together, the tastier it will be.

🍽️ What can I eat this recipe with?

This Senegalese dish pairs wonderfully with cauliflower rice, a low-carb substitute for traditional white rice that will soak up the flavorful sauce beautifully. It's also wonderful with steamed or roasted vegetables, like broccoli, asparagus, or green beans.

For a summery flavor, try pairing it with this keto-friendly coleslaw or Kenyan kachumbari made with tomatoes and onions.

👩‍🍳 Frequently asked questions

📖 Recipe