April 12, 2012 in Fish
Cookbooks can be an addiction to foodies – I can rarely
resist the urge to flip through a new one and currently am enjoying one that
I have borrowed from the local library by Annette Kesler called Fresh &
Healthy. The food photography in this book makes you want to make and eat everything – my extended family know that pickled fish is not high on my list of favorite foods and will have a good laugh that I have made this particular fish dish which is described in the book
as being an exotic version of a pickled fish.
Vindaye is a traditional dish from the island of Mauritius – the fish is cooked for just a few minutes before being combined with the marinade. It can be eaten hot or cold on the same day but tastes much better if left in the fridge for a day or two as this allows the spices to
settle and the fish is more flavoursome.
I served the fish vindaye for lunch yesterday for some friends and it is very tasty – even Rajen enjoyed it – it’s a recipe that I will make again.
1 teaspoon mustard seeds
5 garlic cloves, peeled
2 small red chillies, seeded and finely sliced
¾ cup apple cider vinegar
1 Tablespoon grated ginger
3 bay leaves
1 kg firm fish fillets
2 Tablespoons vegetable oil
Salt and freshly ground black pepper
3 onions, sliced
3 Tablespoons water
2 teaspoons turmeric powder
2 teaspoon sugar
4 sprigs lemon thyme or fresh coriander
Pound the mustard seeds and garlic to a paste in a pestle and mortar.
Mix with the chillies, vinegar, ginger and bay leaves.
Heat the oven to 180C.
Dry the fish with paper towels. Brush with vegetable oil and season with salt and pepper.
Place the fish fillets on a well heated shallow baking tray.
Bake for 6 – 8 minutes until the flesh is opaque.
Transfer to a serving dish.
Prepare the marinade by stir frying the onions with the water for about 2 minutes in a medium saucepan, then cover and steam until the onions are softened.
Stir in the mustard seed mixture, turmeric and sugar.
Cook for 5 minutes.
Season with salt and pepper.
Pour the hot sauce over the fish.
Sprinkle with lemon thyme or coriander, cover and cool.
Refrigerate the vindaye for 1 to 2 days, if possible, before serving.