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Mauritian Fish Vindaye With Buttery Bread

Mauritian Fish Vindaye With Buttery Bread

Rating
4rating out of 5

(546 reviews from our customers)

Prep Time

25 min

Cuisine

African

To whip up this twist on a Mauritian delight, you'll pan-fry fish in mustard spices and cider vinegar for a mouthwatering tang. Scoop up every bite with golden buttery bread and fresh tomato and onion salad. Bon appétit!

Prep Time

25 min

Cuisine

African

What is Gousto all about?

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What is Gousto all about?

We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!

Ingredients
For 2 people (double for 4)
Red-onion
1 red onion
Onion
1 brown onion
Cherry-tomatoes
125g cherry tomatoes
turmeric
1 tsp ground turmeric
Fenugreek
1/2 tsp ground fenugreek
Pangasius-fillet-(1)
2 x 100g basa fillets †
cider-vinegar
1 cider vinegar sachet (15ml)
Wholegrain-mustard
1 wholegrain mustard pot (21g) †
green chilli
1 green chilli
Ciabatta-roll
2 ciabatta rolls †
Black Mustard Seeds
1 sachet of black mustard seeds (3.8g) †
You Will Need
Olive oil, pepper, salt, vegetable oil

Nutritional Information*

Percentages are based on an adult's daily intake

  • 1 red onion
  • 1 brown onion
  • 125g cherry tomatoes
  • 1 tsp ground turmeric
  • 1/2 tsp ground fenugreek
  • 2 x 100g basa fillets<span class="strong">†</span>
  • 1 cider vinegar sachet (15ml)
  • 1 wholegrain mustard pot (21g)<span class="strong">†</span>
  • 1 green chilli
  • 2 ciabatta rolls<span class="strong">†</span>
  • 3.8g black mustard seeds<span class="strong">†</span>
Typical Values per 100g per serving
Energy 464 kJ
110 kcal
1601 kJ
379 kcal
Fat
of which saturates
2.1 g
0.5 g
7.3 g
1.6 g
Carbohydrate
of which sugars
14.3 g
3.1 g
49.2 g
10.8 g
Fibre 1.6 g 5.6 g
Protein 8.1 g 27.9 g
Salt 0.33 g 1.13 g
*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Ingredients contain
1 red onion
red onion
1 brown onion
brown onion
125g cherry tomatoes
cherry tomatoes
1 tsp ground turmeric
turmeric(100%)
1/2 tsp ground fenugreek
ground fenugreek
2 x 100g basa fillets
basa fillet (fish) 100%
1 cider vinegar sachet (15ml)
cider vinegar (100%)
1 wholegrain mustard pot (21g)
vinegar, water, mustard seed, salt, peppercorns, allspice, chillies, turmeric
1 green chilli
green finger chillies (100%)
2 ciabatta rolls
fortified wheat flour [wheat flour (gluten), calcium carbonate, niacin (b3), iron, thiamin (b1)], water, extra virgin olive oil (3%), yeast, salt, wheat flour (gluten), rapeseed oil, spirit vinegar, wheat gluten, sugar, fermented wheat flour (gluten), soya flour, malted wheat flour (gluten), flour treatment agent (ascorbic acid). May contain egg & milk.
3.8g black mustard seeds
black mustard seeds (100%). Produced in a factory that handles nuts, soya, sesame, celery and fish.
Allergens
  • Allergens highlighted by † (fish, mustard, soya, gluten)

In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.

Cooking Instructions
Instructions for 2 people (double for 4)
1

Preheat the oven to 200°C/ 180°C (fan)/ 395°F/ Gas 6

Peel and finely chop 1/4 [1/2] red onion

Chop the cherry tomatoes finely

2

Add the chopped onion and tomato to a bowl with a generous drizzle of olive oil and a pinch of salt and pepper – this is your tomato & onion salad

3

Peel and chop the brown onion[s] and remaining red onion into wedges, then separate the wedges into petals

Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a medium-high heat

Once hot, add the onion petals with a pinch of salt and cook for 4-5 min or until beginning to brown and soften

4

Whilst the onion is cooking, chop the green chilli[es] in half, deseed, and slice finely

Add the sliced chilli (can't handle the heat? Go easy!), ground turmeric, fenugreek, wholegrain mustard and black mustard seeds to a bowl

Add 1 tbsp [2 tbsp] vegetable oil, 1 tbsp [2 tbsp] cold water and a pinch of salt and stir it all together – this is your spice paste

5

Chop the basa fillets into large, bite-sized pieces

6

Once the onion petals have softened, add the chopped basa to the pan and cook for 3-4 min or until beginning to brown slightly

Add the cider vinegar and cook for 30 secs or until evaporated

Add the spice paste and cook for 1-2 min further or until the fish is cooked through and everything's fragrant – this is your fish vindaye

7

Meanwhile, add the ciabatta rolls to a baking tray and put the tray in the oven for 3-4 min or until warm and crusty

Once done, carefully cut the warmed ciabatta in half and spread each half with butter

8

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Serve the fish vindaye with the tomato & onion salad and buttery bread to the side

Enjoy!

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