![](https://cuisinetogolaise.com/wp-content/uploads/2014/02/Yassa-Poisson-frite-15.jpg)
Yassa fish and shrimp
2- 2 1/2 pounds fish skin (I added shrimp too
4 Large Onions Sliced
1 lemon juice
2 Tablespoons mustard
3 cloves of garlic minced
1 teaspoon ginger
½ cup oil
Salt and pepper
½ tablespoon chicken bouillon Maggie powder
Mix the onion, lemon juice, onions, grated garlic, ginger, oil and Maggie.
![](https://cuisinetogolaise.com/wp-content/uploads/2014/02/Yassa-Poisson-frite-1024x576.jpg)
![](https://cuisinetogolaise.com/wp-content/uploads/2014/02/Yassa-Poisson-frite-1-1024x576.jpg)
![](https://cuisinetogolaise.com/wp-content/uploads/2014/02/Yassa-Poisson-frite-2-1024x576.jpg)
Douse the fish with the marinate and refrigerate for an hour or preferably overnight.
![](https://cuisinetogolaise.com/wp-content/uploads/2014/02/4-1024x576.jpg)
In large skillet heat oil over medium heat, until hot, add the fish, cook each side- for about 5-7 minutes until cooked through and crispy on both sides. Remove fish and set aside.
![](https://cuisinetogolaise.com/wp-content/uploads/2014/02/Yassa-Poisson-frite-9-1024x576.jpg)
Heat a pan and fry the onions and marinate juice left over from the fish for about 5 minutes. Adjust for seasonings, adding salt and pepper to taste.
![](https://cuisinetogolaise.com/wp-content/uploads/2014/02/Yassa-Poisson-frite-6-1024x576.jpg)
![](https://cuisinetogolaise.com/wp-content/uploads/2014/02/Yassa-Poisson-frite-7-1024x576.jpg)
Place the fish back in the onions sauce.
![](https://cuisinetogolaise.com/wp-content/uploads/2014/02/Yassa-Poisson-frite-10-1024x576.jpg)
Simmer for another 5-8 minutes until flavors come together,I served it with some baked and fried potatoes