Fish Yassa
De Arbol (Capsicum Annuum) means tree like in Spanish. The plant has thick, upright, woody stems and the chile itself is narrow, curved and bright red in color. Believed to be closely related to the pequin, the De Arbol is thin fleshed, with tannic, smoky, grassy flavor and searing heat. This chile has a heat range of 7.5 on the heat scale of 1-10. De Arbol Chiles are comparable to a Cayenne Pepper. Scoville heat units 15,000 to 30,000.
Serves 4
1 teaspoon coriander seeds
1/4 teaspoon black peppercorns
2 small dry red chiles (arbol are nice, but hot!)
2 large yellow onions, sliced into moons
4 tablespoons lemon juice
6 tablespoons cider vinegar
2 tablespoons whole-grain Dijon mustard
1 pound white fish, whole or fillets (I used tilapia)
Salt
2 tablespoons peanut oil
3 cups broth (I used Dashi, but chicken or vegetable broth works too)
3/4 pound yellow potatoes, cut into 1-inch cubes
Crush the coriander, pepper, and chiles with a mortar and pestle. Toast until fragrant in a large sauce pan, then transfer to a large bowl. Add onion, lemon juice, vinegar, and mustard, then tuck fish into the mixture until covered completely, and marinate for about 1 hour.
Heat oil in pan over medium-high heat. Remove fish, salt each side, and cook for a few minutes on each side. Remove to a plate.
Remove the onions from the marinade, and them add to the pan. Cook, stirring occasionally, until browned. Pour remaining marinade into the pan along with the broth. Nestle potatoes into the pan, cover, and simmer over medium-low heat, until potatoes are tender, roughly ten minutes. Add fish back to pan to warm. Serve over rice, quinoa, or another grain.
From food52.com