Fish yassa with butter rice, olives and roasted sweet peppers
This yassa recipe is the perfect iPearly white cod fillets are cooked in a zesty onion sauce, with fragrant grains of paradise infusing it with their fantastic flavour.ntroduction to West African cuisine. Pearly white cod fillets are cooked in a zesty onion sauce, with fragrant grains of paradise infusing
- 31 - 60 Minutes
- Hard
- Serves 4
Ingredients
ROASTED PEPPERS
1 red pepper
1 yellow pepper
1 handful of black olives, pitted and halved
BUTTER RICE
30g of butter
1/2 tsp grains of paradise
2 tsp ginger, grated
2 garlic cloves, grated
240g of jordan farms premium sona masoori rice
400ml of vegetable stock
Pinch of sea salt
YASSA
2 tbsp of oil
4 onions, sliced into thin half moons
4 garlic cloves, crushed
1 tbsp of ginger, grated
2 tsp smoked paprika
2 lemons, zested and juiced
1 tbsp of Dijon mustard
500ml of fish stock
1 Scotch Bonnet chilli, finely chopped (or kept whole & pierced if you prefer less heat)
600g of cod fillet, cut into 4 pieces
lemon thyme
2 tsp sea salt
1/2 tsp grains of paradise, ground in a pestle and mortar or spice grinder
Method
Begin by charring the peppers. Use metal tongs to hold the peppers directly over an open flame on a gas stove. Carefully roast the pepper for about a minute on each side before turning and until all sides are blackened. Once blackened, pile all peppers onto a sheet of foil and wrap tightly so that the peppers continue to steam for 5 minutes
Once cool enough to handle, peel and discard the black skins, stems and seeds and finely slice. Mix into a bowl with the halved olives, a pinch of sea salt and a little lemon zest. Set aside to serve later
To cook the rice, wash in a colander with cold water and set aside. Carefully melt the butter over a low heat in a medium-sized saucepan, the crush the grains of paradise in a pestle and mortar and add to the melted butter, along with the grated ginger and garlic
Cook for 2 minutes before adding the rice to the spiced butter. Water will sizzle in hot oil, so drain the rice properly
Pour in 400ml of vegetable stock, 200ml of water and a teaspoon of sea salt. Bring the rice to the boil then turn down the heat, cover and simmer for 10 minutes. Once cooked, fluff with a fork
To make the yassa, heat two tablespoons of oil in a sauté pan and add the onions. Sprinkle with a pinch or two of sea salt to extract moisture from the onions and cook for 10 minutes over a low-medium heat, stirring occasionally until softened and translucent. Once cooked, add the garlic, ginger and fragrant smoked paprika. Stir and cook for two minutes
