Wait, have you seen / tried my chicken Yassa recipe? It’s everything and a half !!!!. If you love tangy deliciousness, you will definitely love yassa. I am a huge fan of this onion, lemon and vinegar based dish, mostly because it’s different from the ordinary. The recipe has its roots in West Africa with original Yassa originating from Gambia/Senegal, the extensive marination and combination of tangy and spicy flavors gives this dish its distinctive taste and a place as a top contender for truly authentic West African food.
The best part of the recipe is how quick it is to prepare once you get the marinating process out of the way. I made use of defrosted frozen fish fillet in this recipe, however, you can use bone in fish chunks if you prefer.
Any white fleshed fish will be appropriate for this recipe. You can choose Basa, Tilapia, Haddock, Cod etc
- 4 Tbspn fresh lemon Juice
- 1 Tbspn Dijon Mustard
- 2 Tbspn Vinegar
- 3 cloves garlic (minced)
- 3 large onions (Thinly sliced) (White onion is preferred)
- Salt – To taste
- 2 cubes Maggi (Bouillon )
- 2 fresh Chilies (Chopped)
- 2-3 Bay leaves
- 6 large Fish Fillet (cut into chunks)
- 4 Tablespoons Oil (Divided)
- Combine ingredients 1 through 8 in a large bowl. Take ⅓ of combined ingredients and blend for make a paste
- Combine blended seasoning with fish fillet and set in the fridge. Allow to marinate overnight (up to 24 hours)
- Add in bay leaves with the remaining onion mix from step 1. Set aside to marinate along with the fish
- Set a large skillet on high heat and add in half of the oil. Remove fish pieces from the marinade and sear on all sides until browned. Remove fish pieces from oil and set aside.
- Pour onion mix into the pan and stir to combine. Add in any left over fish marinade. Simmer until onion is translucent
- Add in 1 cup water into the onions. Cover and simmer on low-medium heat for 30 minutes. Now add in the cooked fish and simmer for another 10 minutes.
- Serve on rice with a healthy helping of golden fried plantains. Enjoy!!!