Vindaye Poisson
An island recipe from Mauritius you may not be able to wait for!
Equipment
Ingredients
- 1 ½ lbs tuna steaks fresh, or mahi-mahi or mackerel
- kosher salt
- fresh black pepper
- 5 tablespoon vegetable oil
- 2 tablespoon ground turmeric
- 2 tablespoon mustard seeds black or brown
- 2 onions white or yellow, medium
- 4 cloves garlic large, minced
- 4 chiles spicy, such as long green or red bird's eye, seeded and finely chopped
- 3 tablespoon white wine vinegar
- steamed white rice for serving
Instructions
- Prep the Onion, Garlic, & Chiles: Wash your hands with soap and water. Use a knife and a cutting board to slice the onions, mince the garlic, and chop the chiles. Place everything in clean bowls and set to the side.
- Season the Fish: Season the tuna with salt and pepper on both sides. Wash your hands.
- Sear the Fish: Heat 2 tablespoons of oil in a Dutch oven over medium-high heat. Once the oil is shimmering, transfer the tuna to the Dutch oven. Sear on both sides. Flip the fish over once or twice to cook for 4 to 5 minutes or until cooked through. Remove from heat and turn off the stove. Let the fish cool to room temperature.
- Chop the Fish: Once the fish has cooled, chop it into bite-sized pieces and set aside.
- Make the Turmeric Paste: Use measuring spoons to add the turmeric and mustard seeds to a molcajete. Add a pinch of salt and a splash of cold water. Grind until the mixture forms a thick paste.
- Sauté the Onions, Garlic, & Chiles: Turn the stove to medium heat and add the remaining 3 tablespoons of oil to the Dutch oven. Add the onions to the pot and sauté for 7 to 10 minutes, until golden. Add the garlic and chiles to the pot. Sauté for 2 to 5 minutes or until fragrant.
- Add the Turmeric Paste: Add the turmeric paste to the pot and fry for 30 seconds while stirring.
- Add the Chopped Fish & Vinegar: Transfer the tuna to the pot. Use a measuring spoon to add the vinegar. Stir gently to incorporate with the onions and spices.
- Marinate Overnight or Dig In: Transfer the vindaye poisson to an airtight container and place it in the fridge to marinate overnight. Serve the next day alongside steamed rice. If you can't stand the wait, you can dig in immediately. Instant gratification!
Notes
- Learn more about allergies and your family.
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
- See more guidelines at USDA.gov.
- Full Lesson Info and Pictures at: https://happyhomeschooladventures.com/vendaye
Nutrition
Calories: 482kcalCarbohydrates: 14gProtein: 43gFat: 28gSaturated Fat: 5gPolyunsaturated Fat: 13gMonounsaturated Fat: 8gTrans Fat: 0.1gCholesterol: 65mgSodium: 76mgPotassium: 799mgFiber: 3gSugar: 5gVitamin A: 4145IUVitamin C: 71mgCalcium: 60mgIron: 4mg
Estimated nutrition information is provided as a courtesy and is not guaranteed.
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