Entree: Mauritius – Northern Culinary Region – Fish Vindaye (Mauritian tangy mustard-and-vinegar marinated fish)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 10 min

Cook 10 min

Additional 25 min

Total 40 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 4 fish fillets, approx. 6 oz (170 g) each, firm white fish (e.g., cod, snapper, kingfish)
- 1/2 cup (120 ml) white vinegar
- 2 tbsp (30 ml) vegetable oil
- 2 tbsp (20 g) yellow mustard seeds, lightly crushed
- 1 tsp (2 g) ground turmeric
- 1 medium (about 5 1/4 oz (150 g)) onion, thinly sliced
- 4 cloves (0.42 oz (12 g)) garlic, thinly sliced
- 1 tbsp (15 g) fresh ginger, thinly sliced
- 2 small (about 0.35 oz (10 g)) green chilies, sliced (adjust to heat preference)
- 1 tsp (5 g) salt, or to taste
- 1 tsp (4 g) sugar
- 1/4 cup (60 ml) water
- 2 tbsp (30 ml) lemon juice
- 2 tbsp (8 g) chopped fresh cilantro for garnish

Show original ingredient measurements

- 4 fish fillets, approx. 6 oz (170 g) each, firm white fish (e.g., cod, snapper, kingfish)
- 1/2 cup (120 ml) white vinegar
- 2 tbsp (30 ml) vegetable oil
- 2 tbsp (20 g) yellow mustard seeds, lightly crushed
- 1 tsp (2 g) ground turmeric
- 1 medium (about 150 g) onion, thinly sliced
- 4 cloves (12 g) garlic, thinly sliced
- 1 tbsp (15 g) fresh ginger, thinly sliced
- 2 small (about 10 g) green chilies, sliced (adjust to heat preference)
- 1 tsp (5 g) salt, or to taste
- 1 tsp (4 g) sugar
- 1/4 cup (60 ml) water
- 2 tbsp (30 ml) lemon juice
- 2 tbsp (8 g) chopped fresh cilantro for garnish

Instructions

1. In a shallow bowl, combine the vinegar, crushed mustard seeds, turmeric, salt, sugar, and lemon juice. Add the fish fillets, turning to coat, and let marinate 20–30 minutes in the refrigerator.
2. Remove the fish from the marinade (reserve the marinade). Pat the fillets lightly dry. Heat the vegetable oil in a large skillet over medium-high heat. Quickly pan-fry the fillets 2–3 minutes per side until just golden and mostly cooked through; transfer to a plate.
3. In the same skillet over medium heat, add the sliced onion, garlic, ginger, and chilies. Sauté until the onion is soft and translucent, about 6–8 minutes.
4. Pour the reserved marinade and the 1/4 cup (60 ml) water into the skillet, scraping up any browned bits. Simmer 2–3 minutes to meld flavors and slightly reduce.
5. Return the fish to the pan, spoon the sauce over the fillets, and simmer gently 3–4 minutes more so the fish absorbs the tangy mustard-vinegar sauce.
6. Taste and adjust salt or a splash more vinegar if desired. Garnish with chopped cilantro and serve warm with steamed rice.