Baked mustard fish

Baked mustard fish

By
From
Spice Kitchen
Serves
4
Photographer
Jana Liebenstein

The good folk of Bengal have a reputation for arguing about everything, and food is no exception. A unanimous decision on the best fish curry could never be made, although baked mustard fish would be a strong contender. In fact, this is a Bengal recipe with a cult following, although it does have fairly strong flavours and plenty of heat, and of course, you have to like mustard. If you tick all those boxes, there is no better fish recipe. It is usually baked, but can also be steamed. Serve it with steamed basmati rice.

Ingredients

Quantity Ingredient
1kg firm white fish fillets, such as snapper, morwong (deep sea bream), perch, mulloway, ling, cod or other meaty fish

Mustard Paste

Quantity Ingredient
1/2 teaspoon turmeric
1 tablespoon yellow mustard seeds, coarsely crushed
1 tablespoon black mustard seeds, coarsely crushed
1 teaspoon hot english mustard
2 tablespoons mustard oil
1 tablespoon plain yoghurt
4 green chillies
1/2-1 teaspoon salt, or to taste

Method

  1. If baking the fish in the oven, preheat the oven to 170°C.
  2. To make the mustard paste, mix together the turmeric, yellow and black mustard seeds, hot English mustard, mustard oil, yoghurt, chillies and salt in a large bowl.
  3. Add the fish to the bowl and stir to coat thoroughly with the mustard paste.
  4. Put the fish with the paste in a shallow baking dish with a lid. Cover tightly and cook in the oven for about 20 minutes for fillets, and 30 minutes for small whole fish. The fish should be just cooked – the flesh should flake easily and be very soft and moist. Serve hot.
  5. Alternatively, put the fish with the paste in a shallow heatproof dish or bowl. Carefully put the dish or bowl in a metal or bamboo steamer. Place in a saucepan or wok of water simmering over a low heat, making sure that the water level is below the fish. Cover and steam over a low heat for 25 minutes for fillets, and 30 minutes for small whole fish. Check the simmering water during cooking and add more as it evaporates, but make sure the water level is always below the fish.
  6. Carefully remove the fish from the steamer and serve hot.
Tags:
restaurant
Indian
India
Asia
Asian
Spice Kitchen
Ragini
Dey
restaurant
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