Fish yassa
Fish second courses
When my family and I lived in San Francisco, we often visited a little restaurant in the Mission District called Bissap Baobab. I particularly loved their hibiscus cocktails and a mustardy fish dish. Recently, I recalled the fish dish and tried to figure out what went into it. In my research, I came across a lot of references to a Senegalese dish made with variations of lemon, vinegar, and mustard. While it did not sound exactly like the Bissap Baobab fish, it sounded delicious enough for me to give it a try. I started building the recipe from some toasted coriander, black pepper, and chiles -- and the results were delicious, and very, very spicy. When I first tried a sample of a dried arbol chile, it was not so hot, but after a second little nibble, my lips lit on fire. I did find that cold cream cheese, applied as lipstick, does wonders for stopping the burn... and for my next attempt, I may choose to remove the seeds before adding the chiles to the dish to cut down on the heat.
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