Cookbook:Firire (Senegalese Fried Fish with Sauce)

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

Procedure

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

Notes, tips, and variations

 * You can enjoy the firire with bread instead of plantains. It is also excellent with mayonnaise.