Salad

Mauritian Fish Vindaye

Name: Mauritian Fish Vindaye
Total time: 210 min
Yield: 4 servings
Ingredients: 500 g White fish fillet; 1 c. à s. Mustard seeds; 1 c. à c. Turmeric; 4 gousses Garlic; 1 petit morceau Ginger; 2 Chili pepper; 4 c. à s. Vinegar; 1 Onion; 3 c. à s. + friture Neutral oil; 1 c. à c. Salt

Preparation time: 3 h 30
Servings: 4 servings

Ingredients

4 servings

White fish fillet — to buy500 g
Mustard seeds — to buy1 c. à s.
Turmeric — to buy1 c. à c.
Garlic — to buy4 gousses
Ginger — to buy1 petit morceau
Chili pepper — to buy2
Vinegar — to buy4 c. à s.
Onion — to buy1
Neutral oil — to buy3 c. à s. + friture
Salt — to buy1 c. à c.

Preparation

Cut the fish into pieces and season lightly with salt.
Heat 3-4 cm of oil in a pan and fry the fish pieces for 3-4 minutes on each side until golden and crisp, drain on paper towel.
Pound or blend the mustard seeds with the garlic, ginger and turmeric into a coarse paste.
Heat 2 tbsp of oil in a small pan, sauté the sliced onion for 3 minutes, add the mustard paste and the split chillies, and stir for 1 minute over low heat.
Pour in the vinegar, add a little water if needed, season with salt, and let simmer for 3 minutes so the flavours meld.
Pour this hot sauce over the fried fish, mixing gently to coat it well.
Let marinate in the fridge for at least 3 hours (ideally overnight) before serving cold or warm.