Yassa Poisson
Yassa poisson shares its tangy onion sauce with Senegal's more famous chicken yassa, both believed to originate in the Casamance region.
Senegalese grilled fish marinated in a tangy lemon and onion sauce, an ocean-going relative of the country's famous chicken yassa.
Ingredients
Method
Marinate fish in lemon juice, mustard and half the onion for at least 1 hour.
Grill fish until charred and just cooked through, about 4-5 minutes per side.
Meanwhile, slowly caramelise the remaining onion in oil until deeply golden and soft.
Serve the fish topped generously with the caramelised onion sauce and rice.
Marinating the fish in citrus and mustard both flavours it and helps firm the flesh before grilling.
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