Gambian Yassa Fish with White Rice

Receta en Español

This is a really accessible dish that can be made with any cut of white fish. We used a whole sea bass because it’s what we had on hand but feel free to sub for what you have or even chicken.

The trick to this is the marinade and sauce that were really easy and delicious.

Marinate fish in:

  • 1-2 lemons
  • Salt and pepper to taste
  • 1 Large sweet onion sliced
  • 3 bay leaves
  • 3 cloves of garlic pressed
  • 2T peanut oil (I used toasted for a nicer flavor)
  • 1 Tablespoon Dijon mustard
  • 1 Habanero Pepper 
  • ½ tablespoon chicken bouillon Maggie powder or one cube crushed

I marinated the fish with everything but the mustard.

Then I cooked my fish with the onions in my air fryer at 200C/400F for 12 minutes. You could fry it in a pan or bake 25mins.

Once the fish was done, I took the onions and cooked them a bit more in a pan till golden and added the leftover marinade, mustard and 1/4c water. I boiled it till it thickened up and poured it over the fish.

Gambian White Rice

  • 1 cup jasmine or other long grain rice
  • 1 teaspoon chopped ginger
  • 2 cloves garlic
  • 1 teaspoon pepper corns
  • 3 cardamom pods
  • 1 bay leaf
  • 2 teaspoons coconut oil
  • 1 chicken bouillon cube
  • 1.5 cups water

Sauté rice with coconut oil on high. Add all ingredients but water. When the rice is glossy add water. When it boils put a lid on it and turn it down to low. Let cook 20 minutes. Then remove from heat and let stand 5 minutes. When you open it, remove the peppercorns, cardamom pods, and bay leaf.

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