Poisson Yassa - Senegalese Fish in Mustard Sauce

Senegalese Poisson Yassa Fish with Mustard Sauce

Poisson Yassa - Senegalese Fish in Mustard Sauce

This French influenced dish showcases citrus marinated fresh fish that is contrasted by a smooth mustard sauce. In Senegal, whole fresh red snapper is used. Any firm white fish filet like tilapia, sea bass, or salmon will work equally well.

5 from 1 vote

Print Pin

Course: Brunch, Lunch, Main Course

Cuisine: African, Senegal, West Africa

Prep Time: 25

Cook Time: 30

Total Time: 55

Servings:

Author: My Hungry Traveler

Equipment

Large skillet
Fish Spatula

Ingredients

Marinade

2 medium Lemon, juiced
3 tbsp Vinegar (cider or white)
1 large Onion, sliced
4 cloves Garlic, minced
3 tbsp Fresh basil and/or parsley, chopped
1 medium Chile pepper, cleaned and chopped
½ tsp Cayenne pepper
2 tbsp Soy sauce

Dish Ingredients

3 lb Firm white fillet, skin on
1 Large Onion, diced
2 tbsp Dijon mustard
1 Bay leaf
½ cup Water
½ cup Vegetable oil

US Customary - Metric

Instructions

Marinate - Rinse fish and pat it down with paper towels. In a sealable plastic bag, add marinade ingredients and fish filets. Seal bag and marinate in the refrigerator for 1 hour.
Cook Fish - Heat oil in a large skillet over medium heat. Add fish, skin-side down, and cook until crispy, about 7 minutes. Carefully flip pieces and cook for a short time until other side becomes crispy and the fish is cooked through. Remove fish to paper towels and drain off all but 3 tbsp oil from pan.
Make Sauce - Fry the chopped onions in remaining oil over medium heat until soft, about 5 minutes. Add bay leaf, mustard, and remaining marinade. Fry for 5 minutes. Add water, cover, and simmer 5 minutes more. Remove cover and take out the bay leaf. Salt and pepper to taste.
Finish Dish - Place fish filets atop the onion sauce and cook, uncovered, until sauce thickens, another 5 minutes.
Arrange fish on a serving platter and pour sauce over the filets. Serve with rice.

Nutrition