Entree: Mauritius – Southern Culinary Region – Vindaye Poisson (Fried fish marinated in a tangy mustard-vinegar turmeric pickling sauce)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 15 min

Total 30 min

Ingredients

- 1 lb (454 g) firm white fish (such as snapper or kingfish), cut into 1–2 inch (2.5–5 cm) chunks, skin removed
- 1 tsp (5 g) salt for fish
- 1/2 tsp (1 g) ground black pepper
- 1/2 cup (60 g) all-purpose flour for dredging
- 1/4 cup (60 ml) vegetable oil for frying
- 2 tbsp (30 ml) neutral oil for sauce
- 1 cup (150 g) yellow onions, thinly sliced
- 3 cloves garlic, finely chopped (about 12 g)
- 1 tbsp (15 g) fresh ginger, julienned
- 2–3 green chilies, sliced (adjust to taste)
- 1 tbsp (8 g) mustard seeds
- 2 tbsp (30 ml) prepared Dijon-style mustard
- 1/4 cup (60 ml) white vinegar
- 1 tbsp (8 g) ground turmeric
- 1 tsp (5 g) sugar
- 1/2 tsp (2 g) curry powder (optional, for Mauritian touch)
- 1/4 cup (60 ml) water
- 2 tbsp (8 g) chopped fresh cilantro (coriander leaves)
- 1 tbsp (15 ml) lemon juice

Instructions

1. Pat the fish pieces dry and season with 1 tsp (5 g) salt and 1/2 tsp (1 g) black pepper. Dredge each piece lightly in the flour, shaking off excess. Heat 1/4 cup (60 ml) vegetable oil in a large skillet over medium-high heat and fry the fish in batches until golden and just cooked through, about 2–3 minutes per side depending on thickness. Transfer to a plate lined with paper towels.
2. In a clean skillet, heat 2 tbsp (30 ml) oil over medium heat. Add the mustard seeds and cook until they begin to pop, about 30 seconds. Add the sliced onion, garlic, ginger and green chilies and sauté until the onion is soft and translucent, 5–6 minutes.
3. Stir in the turmeric, curry powder (if using), sugar, prepared mustard and white vinegar. Add 1/4 cup (60 ml) water and simmer the sauce gently 2–3 minutes to meld flavors; taste and adjust salt or sugar.
4. Return the fried fish to the skillet, gently tossing to coat each piece thoroughly in the vindaye sauce. Cook together 1–2 minutes so the fish absorbs the tangy flavors but does not break apart.
5. Remove from heat, stir in chopped cilantro and lemon juice. Vindaye Poisson can be served warm or at room temperature with rice, roti or crusty bread.