Firire (Senegalese Fried Fish with Sauce)

Name: Firire (Senegalese Fried Fish with Sauce)
Ingredients: Whole fish, cleaned; 2 cloves of garlic, minced; 1 tablespoon mustard; 1 tablespoon vinegar; Chile powder; Ground red pepper to taste; 1 medium-sized (250 g) onion, chopped; Salt to taste; Oil for frying; ½ green pepper, sliced along its length; Lettuce; 1 medium-sized cucumber, peeled and sliced; Plantain, peeled and sliced; 2 medium-sized cherry tomatoes

Firire is a dish loved by most Senegalese people. It is usually eaten as dinner and can be served with bread or fresh green salad.

Ingredients

Whole fish, cleaned
2 cloves of garlic, minced
1 tablespoon mustard
1 tablespoon vinegar
Chile powder
Ground red pepper to taste
1 medium-sized (250 g) onion, chopped
Salt to taste
Oil for frying
½ green pepper, sliced along its length
Lettuce
1 medium-sized cucumber, peeled and sliced
Plantain, peeled and sliced
2 medium-sized cherry tomatoes

Steps

Wash the fish very well and make slashes along the body.
Combine the garlic, mustard, vinegar, chile powder, red pepper, onions, and a pinch of salt. Rub on the fish, and leave to marinate for 15 minutes.
Scrape the onions off the fish, and reserve them.
Heat the oil in a pan over moderate heat. Add the fish, and fry on both sides until browned. Remove and set aside.
Add the marinated onions to the pan. Fry until browned, stirring every 2–3 minutes.
Stir in the green pepper. Reduce the heat to medium, and cook for about 7 minutes. Set aside this sauce.
Combine a dash of vinegar, oil, and mustard to make a dressing. Toss the dressing with the lettuce and cucumber. Set aside
Fry the plantain, and season with salt to taste.
Arrange the salad in a dish, and place the fish in the center. Garnish with tomatoes and plantains. Serve with the reserved sauce.

More recipes with white fish, garlic, mustard, vinegar, chili powder, bell pepper, onion, lettuce, cucumber, plantain or tomatoes

Adapted from “Firire (Senegalese Fried Fish with Sauce)” in the Wikibooks Cookbook by its contributors, licensed CC BY-SA 4.0. Reformatted for this site; this page's recipe text is shared under the same license.