Firire (Senegalese Fried Fish with Sauce)
Firire is a Senegalese dinner of whole fried fish, served on a crisp salad with a warm onion sauce. The fish is slashed and rubbed with a marinade of garlic, mustard, vinegar and chile, then the same onions are fried down into the sauce, so nothing is wasted. The sharp mustard dressing on the lettuce and cucumber cuts through the fried fish and sweet plantain. Bread or mayonnaise works well on the side.
Instructions
Wash the fish thoroughly and cut several slashes along the body on each side so the marinade can get into the flesh.
Mix the garlic, mustard, vinegar, chile powder, red pepper, chopped onion and a pinch of salt. Rub this over the fish, working it into the slashes, and leave it to marinate for 15 minutes.
Scrape the onions off the fish and keep them aside. Heat the oil in a pan over moderate heat, then fry the fish on both sides until it is browned. Lift it out and set it aside.
Put the reserved onions into the same pan and fry them, stirring every 2 to 3 minutes, until browned. Add the sliced green pepper, lower the heat to medium and cook for about 7 minutes. Set this sauce aside.
Whisk a dash each of vinegar, oil and mustard into a dressing. Toss it with the lettuce and cucumber and set the salad aside.
Fry the plantain slices and season them with salt to taste.
Spread the salad in a serving dish and set the fish in the center. Garnish with the cherry tomatoes and fried plantain, and serve with the onion and pepper sauce on the side.
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