Yassa is a traditional Senegalese marinade made with lemon or lime juice, in which fish or chicken is soaked before cooking. In the finished dish, the delicate aroma of fish contrasts with the sour note of citrus juice. Yassa is usually served with white rice.
It is necessary
- - white fish (hake, sea pike perch, dorada) - 4 pcs,
- - flour - 4 tbsp. spoons,
- - vegetable oil - 10 tbsp. spoons,
- For the marinade:
- - lemon or lime - 5 pcs,
- - vinegar - 100 ml,
- - black peppercorns - 1 teaspoon,
- - onion - 4 pcs,
- For rice:
- - rice - 4 coffee cups,
- - water - 8 coffee cups,
- - vegetable oil - 2 tbsp. spoons (can be replaced with olive or peanut).
Instructions
Step 1
We clean the fish from scales. We take out the insides and rinse.
Cut the fish in half to make a fillet.
Step 2
Pour the squeezed lemon juice into any wide dish. Add 100 ml of vinegar (you can do without it, as you want), black peppercorns and two tablespoons of vegetable oil, which can be replaced with olive oil.
Peel the onion and cut into thin rings or half rings (optional). Add the onion rings to the marinade.
Step 3
Lay out the pieces of fish fillet in the marinade, mix gently. We leave for 6 hours. During this time, the fish is soaked in the marinade. From time to time we turn over the fillet pieces in the marinade.
After 6 hours, take out the fillet and pat dry with a paper towel.
Strain off the liquid from the onion and leave it.
The marinade will be useful to us for the further preparation of fish.
Step 4
Pour the flour on any convenient surface (you can put it on a plate) and roll the fish pieces in it.
Heat 5 tablespoons of vegetable oil in a frying pan, in which we fry the fish on both sides until golden brown.
We transfer the finished fish to a dish.
Step 5
In a saucepan, heat 5 tablespoons of vegetable oil, on which we simmer the onion until soft (about five minutes), then add the pieces of fried fish.
Pour the marinade into a saucepan with fish and cover with a lid. We continue to cook for 10-12 minutes.
Step 6
We put another saucepan over moderate heat and heat 2-3 tbsp in it. tablespoons of vegetable oil (if desired, you can replace with olive oil). Pour in four coffee cups of rice (no top), stir and after a few seconds add hot water (8 glasses). Boil the rice for 20 minutes. Remove the cooked rice from the heat. Decorate with fresh herbs and serve.
