Spicy Marinated Fish Yassa August 11, 2025
This Sengalese inspired Yassa fish dish packs a spicy kick, with vibrant flavours like coriander and horseradish taking center stage. The heat level can be adjusted to taste—reduce the chillies for a milder experience, or keep them in for an even bolder flavour. Check out the original recipe here.
Ingredients
- 1 teaspoon coriander seeds
- 1/4 teaspoon black peppercorns
- 2 small dry red chillies
- 2 large brown onions, sliced into moons
- 4 tablespoons lemon juice
- 6 tablespoons cider vinegar
- 2 tablespoons whole-grain Dijon mustard
- 400-500g white fish fillets
- Salt
- 2 tablespoons peanut oil
- 3 cups of stock, chicken or vegetable
- 1-1.5kg of potatoes, cut into 1-inch cubes
Method
- Crush the coriander, pepper, and chillies. Toast until fragrant in a large sauce pan, then transfer to a large bowl.
- Add onion, lemon juice, vinegar, and mustard, then tuck fish into the mixture until covered completely, and marinate for about 1 hour.
- Heat oil in pan over medium-high heat. Remove fish, salt each side, and cook for a few minutes on each side. Remove to a plate.
- Remove the onions from the marinade, and them add to the pan. Cook, stirring occasionally, until browned.
- Pour remaining marinade into the pan along with the broth.
- Nestle potatoes into the pan, cover, and simmer over medium-low heat, until potatoes are tender, roughly ten minutes.
- Add fish back to pan to warm.
- Serve over rice, quinoa, or another grain.
Categories: Recipes