Fish vindaye

Recipe from: 9/1/2005 12:00:00 AM
Ingredients 12
Servings 6
Time 10

Ingredients

  • 5
    medium cloves garlic, peeled
  • 2
    red chillies, finely sliced
  • 15
    ml
    grated fresh ginger
  • 1
    kg
    firm, thick white fish fillets
  • 45
    ml
    olive oil
  • 5
    ml
    Salt and freshly ground black pepper
  • 3
    medium onions, halved and sliced
  • 3
    bay leaves
  • 15
    ml
    French mustard
  • 250
    ml
    white wine vinegar
  • 10
    ml
    cornflour
  • 10
    ml
    turmeric
 

Method

20
 
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.

 

Read more on: bake  |  stir-fry
 

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