dinner · dairy-free
Bengali-style mustard steamed fish
Fish steamed under a pungent paste of ground mustard seeds, green chile and turmeric, a quick Bengali-style dish served with rice.
- Time
- 30min
- Steps
- 4
Ingredients
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Allergens
Contains fish.
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Shopping list
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Equipment
Nothing beyond a knife, a board and the usual pots and pans.
Helpful, not essential: Kitchen thermometer.
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Method
-
1
Soak the mustard seeds in warm water for 10 minutes, then drain. Grind them with half the chile, the salt and 2 tablespoons of fresh water into a paste.
-
2
Cut the fish into large pieces. Stir the turmeric and oil into the paste, coat the fish with it in a shallow heatproof dish, and lay the remaining chile, slit open, on top.
-
3
Put the dish on a rack over simmering water, cover the pot, and steam until the thickest piece of fish reaches 63°C (145°F), 8 to 12 minutes.
-
4
Carefully lift out the dish and serve the fish and mustard sauce over hot rice.
