I first saw this recipe, originating from Senegal in West Africa, over on Immaculate Bites and thought it sounded so delicious that I did some further research and this is my version.
I really enjoy Immaculate’s blog, which focuses on African
influenced recipes, but as she says is not limited to African cuisine, because like all of us who love to cook, she also likes to explore
other flavours and cuisines. If you are looking for some different
ideas which tend to be easy, take a look at Immaculate Bites – I
notice her latest post is a sensational roast chicken dish with East African spices, which takes next to no time to prepare.
As with most traditional dishes there are numerous variations for Fish Yassa and when I saw a version that include potatoes it really appealed to me as being an almost one-dish meal. So thank you
Immaculate for your inspiration.
None of the versions of this dish, that I saw, used fresh coriander, but as regular readers know it is one of my favourite herbs, and for me the
flavours here seemed scream ‘add fresh coriander’!
4 x 150g white fish fillets, skin- on (if possible)
sea salt and freshly ground black pepper
¼ cup oil
500g potatoes, cut into cubes
2 cups chicken or vegetable stock
a good handful of fresh coriander, chopped
ONION & LEMON MARINADE
2 large onions, thinly sliced
2-3 cloves garlic minced
½ cup apple cider vinegar
¼ cup lemon juice
1 tbsp wholegrain mustard
pinch dried chilli flakes
1 For the marinade, place onions, garlic, vinegar, lemon juice, mustard and chilli flakes in a non-reactive dish and mix to combine. Push fish into marinade mixture and set aside to marinate for at least 1 hour.
2 Remove fish from marinade, scraping any bits off the fish – reserve marinade.
3 Heat a large frying pan over a medium-heat high. Season fish generously with salt. Add oil to pan and swirl to coat base. Add fish, skin side down, and cook for 2-3 minutes each side – the fish should not be cooked right through at this stage. Remove fish from pan and set aside.
4 Reduce heat, remove onions from marinade, add to pan,
cover and cook, stirring occasionally, for 8-10 minutes or until
onions start to soften and colour a little. Add remaining marinade, stock and potatoes, cover and bring to simmering. Simmer, stirring occasionally, for 10-15 minutes or until potatoes are tender.
5 Return fish to pan and cook for 3-4 minutes longer or until cooked through. Season to taste with salt and black pepper. Stir in most of the coriander. Serve immediately, scattered with remaining coriander.
Where did the ingredients for this dish come from:
Fish: Tangaroa Seafoods – Napier; Onion, garlic, lemons: Krismaw Gardens – Hastings; Vinegar: Te Koha Organics – Hastings; Store Cupboard Ingredients: vegetable oil, mustard, salt, black pepper, stock.
Note: Many of these producers can be found at the Napier Urban Food Market each Saturday morning and/or at the Hawke’s Bay Farmers’
Market each Sunday morning.
Happy cooking and eating.
Recipe by Rachel Blackmore
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