Yassa Fish
By Imma Adamu · africanbites.com
1 hr 20 min + 1 hr marinatingServes 4
West Indian grilled fish marinated in lemon, garlic and herbs, then pan-fried and simmered in a mustard-onion sauce.
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| prepRinse fish, pat dry with paper towels, season with salt | ||||||
| 1 lemon, juiced (for marinade) | Marinate fish 1 hr or overnight | Pan-fry fish 5–7 min per side until crispy | Fry onions, mustard & marinade juice 5 min | Simmer with water 4–5 min, adjust seasoning | Return fish to sauce, simmer 5–8 min | Plate fish, top with sauce & garnish with lemon |
| 1 large onion, sliced (for marinade) | ||||||
| White pepper to taste | ||||||
| 2–3 cloves garlic, minced | ||||||
| 1 tsp green seasoning or 2–3 tbsp fresh herbs (basil, parsley) (optional) | ||||||
| 1 habanero pepper (Scotch bonnet) | ||||||
| 7 g chicken bouillon powder | ||||||
| 2–2½ lb / 900–1150 g white fish, skin-on | ||||||
| 120 ml oil | ||||||
| 1 tbsp mustard | ||||||
| Salt and pepper to taste | ||||||
| ½ tsp paprika | ||||||
| 1 large onion, sliced (for sauce) | ||||||
| 1 lemon, cut into wedges (for garnish) | ||||||
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