Entree: Mayotte – Poisson à la vanille (Fish cooked in a creamy vanilla-scented coconut sauce)
Serving Size: 4
Approximate Time
Prep
15 min
Cook
20 min
Total
35 min
Ingredients
- 4 firm white fish fillets, approx. 6 oz (170 g) each (snapper, mahi-mahi, or cod)
- 2 tbsp (30 ml) vegetable oil
- 1 medium onion, thinly sliced (about 6 oz / 170 g)
- 2 cloves garlic, minced
- 1 small red chili, seeded and finely chopped (or 1/2 tsp / 1 g red chili flakes)
- 1 ripe tomato, diced (about 5 oz / 140 g)
- 1 vanilla bean, split lengthwise and seeds scraped (or 1 tsp / 5 g vanilla paste)
- 1 can coconut milk, 13.5 fl oz (400 ml)
- 1/2 cup (120 ml) fish stock or water
- 1 tbsp (15 ml) fresh lime juice
- 1 tsp (5 g) turmeric (optional, for color)
- 1 tsp (5 g) salt, or to taste
- 1/2 tsp (2.5 g) freshly ground black pepper
- 2 tbsp (30 ml) chopped cilantro (coriander leaves)
- 1 tbsp (15 ml) chopped chives or green onion (for garnish)
Instructions
1. Pat the fish fillets dry and season lightly with 1/2 tsp salt and 1/4 tsp pepper. Set aside.
2. Heat the vegetable oil in a wide sauté pan over medium heat. Add the sliced onion and cook until softened and translucent, about 5–7 minutes.
3. Add the minced garlic and chopped chili and cook 1 minute until fragrant. Stir in the diced tomato and cook until the tomato begins to break down, 3–4 minutes.
4. Scrape the vanilla seeds into the pan and add the empty pod. Pour in the coconut milk and fish stock (or water). Add turmeric if using, remaining salt, and pepper. Bring the sauce to a gentle simmer and cook 5 minutes to meld flavors.
5. Nestle the seasoned fish fillets into the simmering sauce. Spoon sauce over the fillets, cover, and poach gently for 8–10 minutes, or until the fish flakes easily with a fork (thicker fillets may take a few minutes longer).
6. Remove the vanilla pod. Stir in the lime juice and adjust seasoning with more salt or lime if needed.
7. Sprinkle chopped cilantro and chives over the fish. Serve immediately with steamed rice or cassava and lime wedges on the side.
