Caldo (Fish Yassa)
User Reviews
5.0
3 reviews
Excellent
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Prep Time
10 mins
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Cook Time
10 mins
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Total Time
40 mins
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Servings
2 people
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Course
Main Course
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Cuisine
African
Caldo (Fish Yassa)
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Caldo is a traditional fish dish from the Gambia. It is in fact a fish version of the famous yassa from Senegal, which is usually made with chicken.
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Ingredients
- 2 lb tilapia (or other white fish), whole
- Juice of 2 lemons
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
- 1 onion , sliced
- 3 cloves garlic , crushed
- 4 tablespoons oil
- 2 tablespoons mustard
- 1 scotch bonnet pepper , finely chopped
- 1 cube chicken stock (e.g. Maggi), crumbled
- 2 bay leaves
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Instructions
- Rinse, and pat dry the fish with a cloth or paper towel and season with salt.
- Prepare the marinade with the lemon juice, onions, pepper, minced garlic, and stock cube.
- Douse the fish with the marinade and refrigerate for at least an hour.
- In a large pan, heat oil over medium heat. Add the fish, then cook on each side for about 5 minutes or until cooked through and crispy. Remove fish and set aside. Drain oil and leave about 2 tablespoons.
- Fry the onions with the bay leaves and marinade for 5 minutes.
- Add ½ cup (100ml) of water, cover and simmer for 5 minutes. Add salt and pepper to taste, then discard the bay leaves.
- Add the fish back to the pan on top of the sauce. Simmer for another 8 to 10 minutes.
- Place the fish on a plate, top with the lemon and mustard sauce over it. Garnish a lemon wedge and serve with white rice.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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