Entree: British Indian Ocean Territory – Southern Culinary Region – Fish Vindaye (Tangy mustard-and-vinegar marinated fried fish common in Indian Ocean island cuisine)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 10 min

Additional 2 hrs

Total 2 hrs 25 min

Ingredients

- 2 firm white fish fillets, approx. 8 oz (225 g) each (examples: trevally, kingfish, or snapper)
- 1/4 cup (30 g) all-purpose flour for dredging
- 1 cup (240 ml) vegetable oil for shallow frying
- 1/3 cup (80 ml) white vinegar
- 1/4 cup (60 ml) water
- 1 tbsp (15 g) brown mustard seeds, lightly crushed
- 1 tsp (5 g) ground turmeric
- 4 cloves garlic, crushed
- 1 medium onion, thinly sliced
- 1–2 bird’s eye chilies, sliced (adjust to heat preference)
- 1 tsp (5 g) sugar
- 1 tsp (5 g) salt, or to taste
- 2 tbsp (30 ml) vegetable oil (for the mustard dressing)
- 1 tbsp (15 ml) lemon juice (optional, to brighten)
- 2 tbsp (30 ml) chopped fresh cilantro for garnish

Instructions

1. Pat the fish fillets dry, season lightly with 1/2 tsp salt, and dredge both sides in the flour, shaking off excess.
2. Heat 1 cup (240 ml) vegetable oil in a skillet over medium-high heat and shallow-fry the fillets until golden brown and cooked through, about 3–4 minutes per side depending on thickness; transfer to a plate lined with paper towel to drain.
3. In a separate saucepan, heat 2 tbsp (30 ml) vegetable oil over medium heat. Add the crushed mustard seeds and cook until they begin to pop and release aroma, about 30–45 seconds.
4. Add the crushed garlic, sliced onion, sliced chilies, ground turmeric, sugar, remaining 1 tsp (5 g) salt, white vinegar, and 1/4 cup (60 ml) water. Bring to a simmer and cook until the onions are softened and the dressing has reduced slightly, about 6–8 minutes. Stir in lemon juice if using.
5. Place the fried fish in a shallow heatproof dish or jar and pour the hot mustard-vinegar dressing evenly over the fillets so they are well coated.
6. Allow the fish to cool to room temperature, then cover and refrigerate for at least 2 hours or overnight to let flavors develop. Serve at room temperature or slightly chilled, garnished with chopped cilantro.