Iasi is a traditional Senegalese marinade on lemon or lime juice, in which fish or chicken is soaked before cooking. In the finished dish, the delicate aroma of the fish contrasts with the sour note of citrus juice. Iass is usually served with white rice.
Pick your recipe
You will need
- - white fish (hake, pike perch, sea bream) - 4 pcs.,
- - flour - 4 tbsp. spoons
- - vegetable oil - 10 tbsp. spoons
- For marinade:
- - lemon or lime - 5 pcs.,
- - vinegar - 100 ml,
- - black pepper peas - 1 teaspoon,
- - onion - 4 pcs.,
- For rice:
- - rice - 4 coffee cups,
- - water - 8 coffee cups,
- - vegetable oil - 2 tbsp. tablespoons (can be replaced with olive or peanut).
Instruction manual
1
We clean the fish from scales. We take out the insides and rinse.
Cut the fish in half to make a filet.
2
Pour squeezed lemon juice into any wide dish. Add 100 ml of vinegar (you can without it, as you want), black peas and two tablespoons of vegetable oil, which can be replaced with olive.
Peel the onion and cut into thin rings or half rings (optional). Add the onion rings to the marinade.
3
We lay out the pieces of fish fillet in the marinade, mix gently. Leave for 6 hours. During this time, the fish is saturated with marinade. From time to time we turn the fillet pieces in the marinade.
After 6 hours we take out the fillet and dry it with a paper towel.
Strain the liquid from the onion and leave it.
Marinade is useful to us for further preparation of fish.
4
Pour flour on any convenient surface (you can put it on a plate) and roll pieces of fish in it.
We heat in a pan 5 tablespoons of vegetable oil, on which we fry the fish from two sides to a golden crust.
We shift the finished fish to a dish.
5
In a saucepan, heat 5 tablespoons of vegetable oil, on which we simmer the onions until soft (about five minutes), after which we add pieces of fried fish.
Pour the marinade into the pan with the fish and cover. Continue cooking for 10-12 minutes.
6
We put another pan on a moderate fire and heat it for 2-3 tbsp. tablespoons of vegetable oil (optionally replace with olive). Pour four coffee cups of rice (without top), mix and after a few seconds add hot water (8 glasses). Boil the rice for 20 minutes. Remove the finished rice from the fire. Decorate with sprigs of fresh herbs and serve.