Chef note
Keep the flavours clear, the plating disciplined, and the final dish grounded in Chef Stone's Pan-African point of view.
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Citrus main
Pan-Seared Nile Perch with Caramelized Onion Yassa Sauce
SeafoodCitrus mainServes 413 ingredients7 steps
Ingredients
4 Nile Perch (Giwan Ruwa) Steaks
4 Onions, sliced
3 tablespoon olive oil
4 tablespoon butter
2 tablespoon cooking oil
1/2 cup white wine
1/2 cup lemon juice
1 tablespoon Dijon mustard
1 green chilli, finely chopped
2 tablespoon chopped parsley
Salt & black pepper to taste
Chef Stone's Secret Spice™️ to taste
1/2 cup flour for dusting
Method
1
Season the Nile Perch steaks with salt, black pepper, and Chef Stone's Secret Spice™️.
2
In a small bowl, whisk together the white wine, olive oil, Dijon mustard, lemon juice, chopped chilli, and parsley to create the marinade. Submerge the fish steaks in the mixture for at least 30 minutes.
3
Preheat your oven to 190°C (375°F).
4
Remove the fish from the marinade, pat dry, and lightly dust with flour. Heat the butter in a frying pan over medium-high heat and brown the fish for approximately 4 minutes per side.
5
Transfer the seared fish to a roasting dish and pour the remaining marinade over it.
6
In the same frying pan, add the cooking oil and fry the sliced onions until deeply caramelized and sweet.
7
Spread the caramelized onions over the fish in the roasting dish and bake for 10 minutes, until the fish is cooked through and flaky.
Plating direction
Serve a generous fillet of the Nile Perch at the center of a warm, shallow bowl. Artfully arrange the caramelized onion yassa sauce over and around the fish, allowing it to pool slightly. Garnish with a sprinkle of fresh, finely chopped parsley and a single, elegant slice of grilled lemon on the rim.
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