Yassa is a traditional Senegalese lime or lemon marinade in which the fish is soaked before cooking. In this unusual, colorful dish, the delicate aroma of fish contrasts with the sour tint of citrus juice.
It is necessary
- - 700 g fish fillets (hake, pike perch, dorada)
- - 4 tbsp. tablespoons of flour
- - 10 tbsp. tablespoons of vegetable oil (preferably peanut)
- - 5 lemons or limes
- - 100 ml. vinegar
- - 1 teaspoon black peppercorns
- - 4 things. onions
Instructions
Step 1
Juice five lemons or limes and pour into a bowl.
Step 2
Add 100 ml of vinegar, 1 teaspoon of black pepper and 2 tablespoons of vegetable oil to the juice.
Step 3
Peel 4 onions, cut them in half and cut into thin half rings, transfer to a platter of marinade.
Step 4
Place the fish fillets in the marinade, stir gently to prevent the fillets from falling apart. Leave to marinate for 6 hours. Flip the fish frequently so that it is evenly soaked.
Step 5
After this time, remove the fish from the marinade and dry with an absorbent cloth.
Step 6
Transfer the marinade with onions to a saucepan and simmer until the onions are soft.
Step 7
Dip the fish in flour. Fry the fillets on both sides in a skillet with 4 tablespoons of oil for 10 minutes until golden brown.
Step 8
Place the fish in a saucepan with the marinade and simmer over medium heat for 10 minutes with the lid closed.
