Name: Fish vindaye
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 6 servings
Cuisine: Bake
Ingredients: 5.00 garlic cloves, peeled; 2.00 red chilli finely sliced; 15.00 ml fresh ginger grated; 1.00 kg fish white-flesh; 45.00 ml fresh chillies 573; 5.00 ml sea salt and freshly ground black pepper; 3.00 onion halved, sliced; 3.00 bay leaves; 15.00 ml french mustard; 250.00 ml vinegar white wine; 10.00 ml cornflour; 10.00 ml turmeric

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Ingredients (12)

5.00	garlic — cloves, peeled
2.00	red chilli — finely sliced
15.00 ml	fresh ginger — grated
1.00 kg	fish — white-flesh
45.00 ml	fresh chillies — 573
5.00 ml	sea salt and freshly ground black pepper
3.00	onion — halved, sliced
3.00	bay leaves
15.00 ml	french mustard
250.00 ml	vinegar — white wine
10.00 ml	cornflour
10.00 ml	turmeric

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Method:

Step 1:
Pre-heat the oven to 180°C. Using a pestle and mortar, crush together garlic, chillies and ginger to make a paste. Set aside.

Step 2:
Brush the fish with olive oil and season with salt and ground black pepper. Place the fish in a deep oven-proof dish. Bake for 6-8 minutes until the flesh is opaque.

Step 3:
Heat a little oil in the saucepan and stir-fry onion for 1-2 minutes, then cover and steam until softened. Add bay leaves and stir in the chilli paste mixture, mustard, vinegar
(with cornflour mixed in) and turmeric. Cook for 5 minutes and season with salt and pepper.