Fish Yassa also known as Yassa poisson is one of our favourite dishes in The Gambia and Senegal. Fish Yassa is made with a combination of bold flavours. The sweet caramelised onions, sour Dijon mustard, tangy lemons, acidic vinegar and spicy scotch bonnet combined create a well-rounded dish with bold flavours. It is prepared with marinated Fish, grilled or fry then added to the sauteed onion sauce.
This is a family recipe I grew up eating, I have made this countless times and it is one of my favourite dishes. It is important to cook it using the same amount of onions in the recipe card, that is the foundation. You cannot make Fish Yassa with one onion, that is not Fish Yassa. When it comes to the onions, more is better.
The Star of the dish is the rich seasoned marinated onion sauce. Which is very easy to make and also tastes divine. In regards to the spice level, that is up to you. You can either add more scotch bonnet for a spicier version or omit it if you cannot tolerate spicy food.
Yassa originated from Senegal and became a stable and local dish in The Gambia. This is because both countries share the same heritage, tribes, and local languages. In our local language, Fish Yassa is called "Yassa Jen".
If you love this recipe then Sauce Yassa will be right down your alley. They are both made using the same core ingredients but with different variations.
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Ingredients
Fish marinade ingredients
- Onions: This is the most important ingredient in the recipe, it helps to create a rich sweet balance. The sweetness also creates a balance for the dish. You need lots of onions when preparing this dish, so please stick to the amount recommended in the recipe card.
- Dijon Mustard: Another important part of this dish is the Dijon mustard, due to the French influence on this dish this is the gold standard. Dijon mustard has a good balance of tangy and sweetness perfectly well.
- Vinegar: I used distilled malt white vinegar, please do not omit it is needed and important.
- Lemon: The lemon is important in Fish Yassa, it helps bind the flavours together.
- Sea Bass: I love Sea Bass in Yassa Poisson, I know that there are people who prefer using fish fillets. However, I recommend using whole fish, as it adds more depth of flavour to the dish.
See the recipe card for quantities.
Instructions
- Step 1: Combine all fish marinade ingredients into a small bowl and combine thoroughly.
- Step 2: Clean the fish thoroughly and add the marinade over the fish. Grill it in the oven at 180 degrees for 20 minutes, then set aside.
3. Step 3: Prepare and dice the onions mince 1 scotch bonnet and the garlic cloves, then set aside.
5. Step 5: Add the onions, garlic and scotch bonnet to the oil and saute until translucent.
7. Step 7: Add water, vinegar and lemon. Seasoned, with salt and knorr Aromat. Reduce the heat and leave to simmer until most of the water has evaporated. Then add the fish.
4 Step 4: Now add the Rapeseed oil to a large saucepan and heat until hot.
6. Step 6: When the onions are translucent, add the mustard, black pepper, scotch bonnet and bay leaves.
8. Step 8: When most of the water has evaporated and the oil starts to float on top. The dish is ready to be served.
Substitutions
- Fish - Instead of Sea bass you can use Tilapia, Red snapper or a firm white fish.
- Knorr Aromat - Use Maggie cubes or jumbo seasoning if you prefer it.
- Vegetarian - The fish can be replaced with a plant-based fish steak.
Variations
- Spicy - Add 1 minced scotch bonnet for a mild spicy version, or add 2 scotch bonnets if you want a very spicy Fish Yassa. I will recommend adding just 1 minced scotch bonnet and cooking the two remaining whole.
- Citrus level - Add two lemons instead of 1 if you desire, most Fish Yassa dishes are very citrusy. However if not then stick to 1 lemon as I did in this recipe, however adding two will not alter the recipe. It will only increase the citrus level taste.
Storage
Fridge: Leftovers can be stored in a container with a tight lid in the fridge for two days, a maximum of one week.
Reheat: Reheat It in the microwave for about 2-5 minutes on a medium or high setting following your microwave settings and safety guidelines.
Top tip
Onions are the most important part of this recipe, more the merrier. Please do not use one onion, that will alter the recipe.
FAQ
What is Yassa made of?
Yassa is a dish made of lots of onions, Dijon mustard, vinegar, and lemons. The onions are sautéed in oil until translucent, seasoned and then cooked with marinated Fish or meat in a stew.
If you use fish, the dish becomes Fish Yassa or Yassa Poisson. If you use Chicken, it is called chicken Yassa or Poulet Yassa. The core of the dish is the same, depending on the protein added will determine the level of citrus and seasoning needed. If you make Yassa on its own with chopped vegetables, it is Yassa Sauce.
Yassa originated in Senegal. It is one of our favourite local dishes in the Senegambian region, which became popular all over Africa. In The Gambia. it is normally made spicy while in Senegal majority of people tend to make it mild.
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Recipe
Fish Yassa (Yassa poisson)
- Total Time: 1 hour
- Yield: 4 1x
Description
Fish Yassa also known as Yassa poisson is one of our favourite dishes in The Gambia and Senegal. Fish Yassa is made with a combination of bold flavours. The sweet caramelised onions, sour Dijon mustard, tangy lemons, acidic vinegar and spicy scotch bonnet combined create a well-rounded dish with bold flavours. It is prepared with marinated Fish, grilled or fry then added to the sauteed onion sauce.
Ingredients
Fish Marinade
- 1 Teaspoon of Dry Parsley.
- Half a Teaspoon of Salt.
- Half a Teaspoon of ground Black Pepper.
- Half a Teaspoon of ground White Pepper.
- Half a Teaspoon of Garlic Granules.
- 1 Teaspoon of Knorr Aromat.
- 1 Teaspoon of chili Flakes.
- Half a Teaspoon of Ground Ginger.
- 2 Tablespoons of Olive oil.
- 1 Whole Lemon, juiced.
Fish Yassa
- 180ml Rapeseed Oil (¾ cup).
- 2 Medium Whole Sea Bass, cleaned.
- 6 Medium White Onions, diced.
- 6 Garlic cloves, minced.
- 3 Scotch bonnets, 1 minced 2 cooked whole.
- 2 Bayleaves.
- 1 Teaspoon of ground Black Pepper.
- 2 Tablespoon of Dijon Mustard.
- 240ml Water, (1 Cup of Water).
- 1 Tablespoon of white Vinegar.
- 1 Whole Lemon, juiced.
- 1 Teaspoon of Crystal Salt flake (Kosher Salt).
- 2 Teaspoon of Knorr Aromat.
Instructions
- First, wash and clean the fish, tap it dry and set aside. Make small Slit cuts on the fish meat. Now prepare the fish marinade by adding all the ingredients in a small bowl and mixing until combined. Now spread it over the fish, including inside. Then grill it at 180 degrees Celsius for 20 minutes, until cooked then set aside.
- Now heat the oil in a large saucepan over medium heat. When the oil is hot add the diced onions, minced garlic and scotch bonnet to the oil, and saute for about 3-4 minutes or until the onions are translucent.
- Add the Black pepper, Bay leaves and Dijon mustard to the saucepan, stirring occasionally for about 1-2 minutes. Add the water to the sauce, to deglaze. Now add the vinegar, lemon juice, salt and knorr seasoning. Gently stir the sauce and taste. Reduce, the heat to medium-low and leave to gently simmer for about 2 minutes.
- Lastly, add the fish to the sauce, cover the pot and leave to gently simmer. When most of the water has evaporated and the oil has started to float on top of the Yassa, it is ready to be served. Served the Fish Yassa over steamed Jasmin rice. Bonne appetite.
Notes
Season to taste and add more lemon juice if desired and want a more lemony Fish Yassa. In this case, I will recommend adding two lemons (Juiced) instead of 1.
Occasionally gently stir the sauce to prevent the onions from burning at the bottom of the pot while cooking. If it is caramelised, it's okay adding the water will deglaze it. Please stick to the water measurement in the recipe card.
While cooking Adjust the heat accordingly especially since people use different cooking hobs so the temperature will vary.
- Prep Time: 10
- Cook Time: 50
- Category: Main Meal
- Method: Saute
- Cuisine: African Senegalese/ Gambian
