Poisson Yassa (Fish Yassa)
- Ready In:
- 1⁄2 cup peanut oil (or any cooking oil)
- 4 onions, cut up
- 8 tablespoons lemon juice
- 1 bay leaf
- 4 minced garlic cloves
- 8 tablespoons vinegar (cider vinegar is good) (optional)
- 2 tablespoons Dijon mustard (optional)
- 1 1⁄2 tablespoons soy sauce (optional)
- chili pepper, cleaned and finely chopped to taste (optional)
- cayenne pepper or red pepper, black pepper, salt to taste
- 1 large whole fish (or several small fish whole, filleted, or cut into serving-sized pieces)
If using whole fish:
- Cut several slits in the side of the fish to allow it to better marinate.
- In a glass bowl or baking pan mix all ingredients (except the fish) to make a marinade.
- Place the fish in the marinade, covering both sides, and allow it to marinate an hour.
- Remove fish from the marinade, but save the marinade.
- Cook according to one of the following methods.
- Cooking method 1: Cook fish over an outdoor grill (or broil fish in a hot oven) until done. If grilling: a hinged wire basket made for holding fish on the grill is very useful.
- Cooking method 2: In a frypan, fry the fish on each side in hot oil until done.
- While fish is cooking: Pour the marinade into a saucepan and bring to a slow boil. Reduce heat and simmer until the marinade thickens into a sauce.
- Place the fish over cooked rice on a serving dish and cover with sauce.
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