Fish vindaye recipe

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Created by Robyn Touchard

1 comments

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Rating:

4/ 5 stars 4 Votes

Cuisine: Mauritian
Serves 4-6

White fish cutlet cooked and pickled in turmeric infused oil and spices, ready to be served cold with rice and pickles – fresh easy flavours in the fridge.

Ingredients

1 tsp mustard seeds, lightly ground
5 cloves garlic, peeled
2 small red chillies, finely sliced
200ml white vinegar
1 tbsp ginger, grated
1 kg firm, thick fish fillets
Vegetable oil for shallow frying
2 medium onions, thickly sliced
2 tsp turmeric

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Preparation

Fry fish in oil over a moderate heat until pale gold on both sides. Transfer to a shallow, non-aluminium dish.

In the same oil, stir-fry onions briefly with ginger and garlic.

Mix turmeric with vinegar and add to onions and stir well.

Return fish to pan with onion mixture and sprinkle over chilli and mustard seeds. Mix gently to coat fish with spices.

Spoon into glass jar, seal and refrigerate for a couple of days before using.

If you enjoyed this Fish vindaye recipe then browse more Mauritian recipes, seafood recipes and our most popular hainanese chicken rice recipe.

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Comments (1)

29 Mar 2009 12:38 AEST

Alan

Donvale

Great for after-school snacks

This recipe works a treat. We made a batch and dipped into it over 3 weeks ... a small piece of fish crumbled onto rye sourdough bread and topped with some of the onion mix makes a fantastic after-school snack or light lunch. But I thought 200ml of vinegar was too much ... I had to drain off a fair bit of the liquid. So next time I will use less and create a thicker tumeric paste.

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