Mauritius Fish Vindaye with Baby Onions
INGREDIENTS
METHOD
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4 Fish Fillet (Nile Perch or Cod)
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1 fresh green chilli, chopped
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2 bay leaves. crumbled
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2 tablespoon black peppercorns, crushed
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3 cloves garlic, crushed
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1 tablespoon yellow mustard seeds, crushed
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2 tablespoon fresh parsley, chopped
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4 tablespoon butter
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2 tablespoon olove oil
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8 baby onions, peeled and halved
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1/4 cup white wine vinegar
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Salt to taste
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Chef Stone's Secret Spice™️
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In a small bowl, mix together the chilli, bay leaves, peppercorns, garlic, mustard seeds and parsley.
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Season fish with salt and secret spice and coat with half of the spice mixture.
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Set a frying pan over medium heat, add oil and 2 tablespoon of butter.
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Sear the fish for about 4 minutes on each side, then remove.
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In the same pan, add the rest of the butter and sear onions until they are light brown and cooked through.
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Stir in the remaining spice mixture, add vinegar and return the fish to the pan.
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Cook for 3 minutes and serve.
