Fish Yassa

Name: Fish Yassa
Ingredients: 1 teaspoon coriander seeds; 1/4 teaspoon black peppercorns; 2 small dry red chiles (arbol are nice, but hot!); 2 large yellow onions, sliced into moons; 4 tablespoons lemon juice; 6 tablespoons cider vinegar; 2 tablespoons whole-grain Dijon mustard; 1 pound white fish, whole or fillets (I used tilapia); Salt; 2 tablespoons peanut oil; 3 cups broth (I used Dashi, but chicken or vegetable broth works too); 3/4 pound yellow potatoes, cut into 1-inch cubes

12 ingredients

3 steps

Ingredients

1 teaspoon coriander seeds
1/4 teaspoon black peppercorns
2 small dry red chiles (arbol are nice, but hot!)
2 large yellow onions, sliced into moons
4 tablespoons lemon juice
6 tablespoons cider vinegar
2 tablespoons whole-grain Dijon mustard
1 pound white fish, whole or fillets (I used tilapia)
Salt
2 tablespoons peanut oil
3 cups broth (I used Dashi, but chicken or vegetable broth works too)
3/4 pound yellow potatoes, cut into 1-inch cubes

Directions

1

Crush the coriander, pepper, and chiles with a mortar and pestle. 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.
2

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.
3

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.