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Poisson Yassa (Fish Yassa)
Poisson Yassa (Fish Yassa) is a traditional Senegalese recipe for a classic dish of fish marinated in a mix of groundnut oil, lemon juice, mustard, stock cube, chilli and cayenne pepper before being grilled or barbecued. The full recipe is presented here and I hope you enjoy this classic Senegalese version of: Fish Yassa (Poisson Yassa).
prep time
20 minutes
cook time
20 minutes
Total Time:
40 minutes
Additional Time:
(+1 hour marinating)
Serves:
6
Rating: 
Tags : Chilli RecipesSenegal Recipes
This is the fish version of the famous
Senegalese Yassa dish (the most well known version being
Poulet Yassa though it can also be made with mutton or lamb (
mouton). This is made with a range of fish and in Dakar I've seen it made with grouper, sea bream and perch. Tilapia, however, makes an acceptable substitute for these.
Ingredients:
4 small fish (
tilapia, perch, sea bream) or 1 large fish (grouper) whole or cut into steaks
120ml groundnut oil
4 onions, sliced
8 tbsp lemon juice
1
bayleaf
2 tbsp
Dijon mustard
1 Maggi cube (or 1 fish stock cube with 1/4 tsp
coriander seeds and 1/4 tsp cumin) or Soy Sauce
1
chilli, finely chopped
cayenne pepper, salt and black pepper to taste
Method:
Cut several diagonal slits in the side of the fish. Mix all the ingredients (except fish) in a large glass bowl to form the marinade. Place the fish in this and ensure it's coated on both sides. Allow to marinate for an hour, turning every twenty minutes or so. Remove the fish from the marinade, but reserve the left-over marinade itself.
You can either cook the fish on a charcoal barbecue (this is generally done with the fish sandwiched in a hinged wire basket) or you can fry the fish in shallow oil. Meanwhile, pour the marinade into a saucepan and bring to a slow boil then reduce to a simmer and cook until thickened.
Place the fish on a bed of boiled rice and cover with the sauce.
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