Gambian Fish Yassa

Ingredients:

3 medium-sized fish, cleaned and scaled (Nile perch or tilapia would be typical)
2 1/2 large onions, sliced into thick rounds
2 lemons
1 large red bell pepper, cut into strips
3 scotch bonnet chillies, kept whole
2 scotch bonnet chillies blended to a paste with 4 tbsp oil
4 garlic cloves, chopped
3 bay leaves
2 maggi cubes
oil
sea salt
vinegar
lemon pepper
black pepper
Dijon mustard
rice, for serving

Method:

Cut about half a dozen deep slashes in both sides of the fish then set aside. In a bowl mix together 3 tbsp lemon pepper, 1 tbsp black pepper and 1 tbsp sea salt. Use this mixture to season inside and outside the fish, rubbing it into the skin. Set aside to marinate in the refrigerator for 30 minutes.

In the meantime, heat oil to a depth of 3cm (1 in) in a large pan or wok. Once hot (180C) drop in your fish and fry for about 6 minutes per side, until golden brown, crispy and cooked through. Remove with kitchen tongs and set aside to keep warm for later.

Pour some of the oil used to fry the fish (about 120ml/1/2 cup) into a clean pan then add the sliced onions and bell pepper. Fry, stirring frequently, for a few minutes then add in the garlic and bay leaves along with 1 tbsp lemon pepper, the whole chillies. Squeeze over the juice of 1 lemon and add 6 tbsp of the mustard. Season with 1 tsp black pepper and 1/2 tsp salt then crumble over the Maggi cubes. Stir to combine, cover the pot and allow the onions to sweat down for 10 minutes over medium heat.

Now sit the fried fish on top and spoon the onion mixture over the fish. Cover the pot and continue cooking for 20 minutes, until the fish is heated through.

Arrange a bed of rice on your serving dish. Sit the fish on top then spoon over the onion mixture. Garnish with the blended chilli and oil mixture and serve accompanied by the remaining lemon sliced into wedges.