Yébésséssi (Fried Fish in Tomato and Onion Sauce) is a traditional Togolese (from Togo) recipe for a classic dish of fried fish served in a boiled tomato and onion sauce. The full recipe is presented here and I hope you enjoy this classic Togolese version of: Fried Fish in Tomato and Onion Sauce (Yébésséssi).
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This sauce is entirely dependent on the tomato for its flavour. Heirloom tomatoes that are fully ripe are best, otherwise try and source from a respected local market.
Ingredients:
3 large, ripe, tomatoes
1 sea bass or sea bream
1 chilli (a cayenne pepper is typical for this dish)
2 small onions
oil for frying
salt and freshly-ground black pepper, to taste
Method:
Cut the fish into three pieces, season with salt, fry in oil until crisp on the outside and set aside.
Cut the tomatoes and the onion into thin rounds. Bring a pan of water to a boil, add the tomato and onion slices and cook for a couple of minutes, or until just softened. Remove with a slotted spoon, season with salt and black pepper and set aside.
Finely chop the chilli, add to the onion and tomato mixture and mash with a fork. Turn the fish pieces in this sauce and turn out onto a serving dish. Serve immediately, accompanied by akoumé or akpan.
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