Mauritian Fish Vindaye

Season the fish. Pat the fish pieces thoroughly dry with paper towels to help them brown properly. Season evenly on all sides with salt and black pepper, then set aside while the oil heats.

Fry the fish. Heat ¼ cup oil in a heavy skillet over medium-high heat. Working in batches to avoid overcrowding, fry the fish for 2–3 minutes per side, until golden on the outside and just cooked through. Carefully transfer to a shallow serving dish.

Bloom the spices. Reduce the heat to medium and add the remaining oil to the skillet. Stir in the crushed mustard seeds and turmeric and cook for about 20 seconds, just until fragrant, taking care not to burn the spices.

Cook the aromatics. Add the garlic, ginger, sliced onions, and green chiles. Cook for 6–8 minutes, stirring frequently, until the onions soften slightly but still retain some texture and bite.

Make the vindaye sauce. Pour in the vinegar and water, stirring well to combine with the spices and aromatics. Simmer for about 3 minutes, scraping up the flavorful browned bits from the bottom of the skillet.

Marinate the fish. Spoon the hot mustard, onion, and vinegar mixture evenly over the fried fish, making sure each piece gets plenty of the sauce. Let the fish rest for at least 20 minutes so it can absorb the tangy, aromatic flavors.

Garnish and serve. Finish with freshly chopped cilantro and serve the fish vindaye warm or at room temperature. Pair it with steamed rice, crusty bread, or a crisp fresh salad.