Slow Cooker Fish Yassa with Onions and Lime Tips, FAQ & printable recipe

Tips for success

To add a bit of color and fresh flavor, you can finish the dish with a sprinkle of chopped fresh parsley or cilantro just before serving.

These fresh herbs provide a bright contrast to the savory, tangy sauce and enhance the overall presentation of the finished plate.

If you prefer a thicker sauce, you can carefully remove the fish once cooked and whisk a small amount of cornstarch slurry into the remaining liquid in the slow cooker.

Heat on high for a few minutes until thickened, then pour the sauce back over the fish before serving.

Variations

• Spicy Fish Yassa: Add a teaspoon of red pepper flakes or a finely diced habanero pepper to the sauce mixture before pouring it over the fish to introduce a pleasant heat that complements the lime.
• Herb-Infused Yassa: Incorporate a tablespoon of dried thyme or oregano into the sauce mixture. These earthy herbs add a layer of complexity that pairs beautifully with the white fish and the tangy mustard sauce.

Storage and make-ahead

Fridge

Store in an airtight container for up to 3 days.

Freezer

Freezing is not recommended as the fish texture may become mushy upon thawing.

Reheat

Gently reheat in the microwave or on the stovetop until the fish reaches 145°F (63°C). Do not overheat to prevent the fish from drying out.

Allow any leftovers to cool to room temperature for no more than 2 hours. Transfer the fish and the sauce into airtight containers, keeping them together so the fish remains moist.

Place in the refrigerator and consume within 2 to 3 days for the best quality and safety.

While this dish is best served fresh, you can prepare the onion and sauce mixture ahead of time and store it in the refrigerator.

When ready to cook, simply add the raw fish fillets to the slow cooker, pour the prepared sauce over them, and proceed with the cooking instructions as directed.

Serving ideas

Serve the fish and onions warm, ideally over a bed of steamed white or brown rice to soak up the flavorful mustard and lime sauce. The rice provides a neutral base that balances the intensity of the aromatics and the tanginess of the lime juice.

For a lighter meal, accompany the fish with a side of steamed vegetables, such as green beans or broccoli. The simplicity of the sides allows the delicate flavor of the fish and the zest of the sauce to remain the focus of the meal.

Frequently asked questions

Recipe card

Slow Cooker Fish Yassa with Onions and Lime

Prep 10 minCook 3 hRest 5 minTotal 3 h 15 minServes 4

Ingredients

• 1 1/2 lb white fish fillets
• 3 cups sliced onions
• 1 cube vegetable bouillon, crumbled
• 2 tbsp mustard
• 1/4 cup lime juice

Instructions

1. Place the fresh white fish fillets into the bottom of the slow cooker. Scatter the sliced onions evenly over the top of the fish to create a flavorful bed that will steam and tenderize during the cooking process.
2. Crumble the vegetable bouillon cube directly over the onions. In a separate small glass measuring cup, combine the mustard and lime juice, stirring until well blended, then pour this mixture evenly over the onion and fish layer.
3. Cover the slow cooker and cook on low for 3 hours. Once finished, check that the fish is opaque and flakes easily with a fork, reaching an internal temperature of 145°F (63°C). Let the fish rest for 5 minutes before serving.

Contains: fish, mustard

Estimated nutrition per serving

Calories

280

Protein

35 g

Carbohydrates

12 g

Fat

9 g

Fiber

2 g

Sugar

5 g

Sodium

450 mg

Automatic estimate from the ingredient list, not laboratory-verified.