Sauces & Soups, Senegalese cuisine

Yassa fish and shrimp

Yassa fish and shrimp2- 2 1/2 pounds fish skin (I added shrimp too4 Large Onions Sliced1 lemon juice2 Tablespoons mustard3 cloves of garlic minced1 teaspoon ginger½ cup oilSalt and pepper½ tablespoon chicken bouillon Maggie powder Mix the onion, lemon juice, onions, grated garlic, ginger, oil and Maggie. Douse the fish with the marinate and refrigerate …