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Fish, Africa and overseas

Fish vindaye with rice

Fish vindaye with rice is a Mauritian dish for 4 people, ready in 35 minutes, easy to make, for about €3 per person. Fried cod gets coated in a sauce made with strong mustard, vinegar, garlic, and ginger. The key to success is letting the fish rest in its sauce before serving.

Tonight, we're having fish vindaye, a Mauritian classic of fried fish coated in a mustard and vinegar marinade.

Fish vindaye with rice
Total time
35 min
Difficulty
Easy
Cost per person
€3.00
Calories per person
510 kcalcalculated by Kiloach, your weight coach
Season
Spring, Summer

Vindaye pairs crispy fried fish with a tangy, spiced sauce where strong mustard leads without overpowering the turmeric, garlic, and ginger. The green chili adds warmth to the sauce without ever turning it fierce, especially if you leave it whole. It's a dish that wakes up a table in just a few bites, far from the usual fish in sauce.

This is a great weeknight recipe when you want to break from routine, floured cod, softened onions, a sauce simmering while the rice cooks. It also works well for casual entertaining, since the dish can be made ahead and actually improves after resting a bit before being served warm.

The ingredients

4 people

Fish counter

  • Cod fillets 600 g

Pantry

  • Flouroften in the pantry 3 tbsp
  • Strong mustard 2 tbsp
  • White vinegaroften in the pantry 8 cl
  • Turmericoften in the pantry 1 tsp
  • Riceoften in the pantry 300 g
  • Oiloften in the pantry 5 tbsp
  • Saltoften in the pantry 1 pinch

Fruits and vegetables

  • Onions 3
  • Garlic 3 cloves
  • Fresh ginger 15 g
  • Green chili 1

Allergens Fish, Mustard, Gluten

The step by step recipe

  1. Cut the fish into large chunks, salt it, sprinkle with turmeric, and coat it in flour.

    Dry the fish well before flouring it, so it fries golden instead of sticking.

  2. Fry the pieces in a pan with a good layer of hot oil, then drain them on paper towels. 8 min

    Flip them only once, they'll release on their own once golden.

  3. In a saucepan, sauté the sliced onions, garlic, ginger, and chili over low heat in a bit of oil. 8 min

    Keep the chili whole for warmth without too much heat, chop it for a spicier dish.

  4. Add the mustard, vinegar, and half a glass of water, let it simmer until you get a fragrant sauce. 6 min

    Mustard is the heart of vindaye, taste and adjust with vinegar for the right tang.

  5. Cook the rice in salted water, place the fish in a deep dish, and pour the hot sauce over it. 11 min

    Let it soak for five minutes, the coating absorbs the sauce and turns tender.

Our tips to get it right

  • Pick a fresh, strong mustard, its heat fades over time and it carries most of the vindaye's flavor.
  • Fry the fish right before coating it, it should still be crisp when the hot sauce goes over it.
  • Cook the sauce in a wide pan so it reduces quickly and stays flavorful without too much liquid.

The variations

  • Swap the cod for hake or sea bream, their firm texture holds up just as well when fried.
  • For a vegetarian version, replace the fish with cauliflower or potato pieces fried in the same batter.
  • For kids, skip the chili and cut the mustard in half, the sauce stays flavorful without the heat.

What to serve it with

  • Plain steamed rice
  • Fresh cucumber slices
  • Lemon iced tea

Storage

Vindaye keeps for 2 days in the fridge in a sealed container, the fish keeps soaking up the sauce. It doesn't freeze well since the fried fish loses its crispness. Reheat it gently in a pan or eat it cold, the way it's often enjoyed in Mauritius.

Questions about this dish

Can I make fish vindaye ahead of time?

Yes, it's actually recommended since the fish absorbs the sauce better after a few hours of resting. Fry the fish and make the sauce separately, then coat it just before serving or a few hours ahead.

What can I use instead of strong mustard?

Wholegrain mustard works too, though the sauce will be less sharp. Avoid mild mustard, it lacks the punch needed to carry this dish.

Is fish vindaye served hot or cold?

Traditionally it's eaten warm or even cold, the resting time lets the batter soak up the sauce. That's exactly what makes it taste even better the next day.

What fish works if I don't like cod?

Hake, sea bream, or whiting all work well thanks to their firm flesh that holds up to frying. Avoid very oily or delicate fish, which would fall apart.

How long does it take to make a fish vindaye with rice?

Count 35 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a fish vindaye with rice?

About 510 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a fish vindaye with rice cost?

About €3.00 per serving, or €12.00 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains fish, mustard, gluten. Always check the labels of the products you buy.

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