Hi Guys,
How are you? Today, I am sharing the recipe of Ilish Bhapa (Steamed Hilsa). For any Bengali, this fish does not require any introduction. For those who haven't heard or tasted this dish or fish, I should spend some words. This is a simple and quick recipe with Hilsa fish. Hilsa is available in West Bengal and Bangladesh region during the rainy season. Though I stay away from there, I am fortunate enough to be able to enjoy Hilsa year around. The fish is available in most of the Bangladeshi store in the United States in the frozen state. It would be completely okay if you thaw them and trust me, the taste will be no less than the fresh ones. If you can't find Hilsa, you can use Salmon instead. Now speaking about the unique mustard sauce, it has a pungent flavor that complements the fish well. The green chilies bring some extra heat, which is necessary to break the richness of the fish. And the final drizzle of the mustard oil shines like a diamond in the crown.
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| Ilish Bhapa (Steamed Hilsa) with rice |
Recipe yields 2 servings
Ingredients
1. 2 pieces of Ilish/Hilsa ( Remove the eggs from the pieces. As the steaming would not cook it thoroughly, fry them separately and enjoy with the rice)
2. 2 tbsp of mustard oil + 1 tsp of mustard oil at the end
3. 4 chilies with split ends
4. Salt + 1/4 tsp of salt to coat the fish
5. Sugar
6. 3 tbsp of mustard poppy seed paste (see below for the preparation)
7. 1/4 tsp of turmeric powder
8. 2 tbsp yogurt
9. 2 tbsp water
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| Ingredients for Ilish Bhapa |
Methods
1. Take two clean pieces of the Ilish/Hilsa. The scales should be cleaned properly. I would prefer the pieces from the belly portion. Remove the eggs.
2. Sprinkle 1/4 tsp of salt and mix them well.
3. In a mixing bowl add all the ingredients except fish, chilies and 1 tsp of mustard oil. Mix the ingredients by stirring with a spoon. Taste the salt and sugar. Then add according to your taste. Now add the fish and slather the mixture all over the surfaces of fish. Let the fish marinate for 10 to 20 minutes.
4. In the meanwhile take a skillet or shallow pan, which has a lid to put on. You would need a small steel tiffin box which can perfectly fit the fish inside( steel container with a tight lid). I would recommend checking that the container can fit in the skillet and the lid if the skillet can cover it nicely. If you are satisfied with the skillet and the steel container then only go ahead. A lot of engineering, huh. It's not a rocket science. We can all design such contraptions from kitchen tools available. Now add some water to the skillet. The water level should touch half marking for the container height. Then place the skillet with water on the stove. Start heating the water on medium heat. It should not be boiling.
5. In that container add the fish and the marinade. If the mixture is too thick add 1 more tbsp of water. It should not be too runny or too thick. Add the split chilies on the fish. Now put the lid on.
6. Place the container over the water in the skillet. And cook it for 20 minutes with the lid on in the skillet. After 20 minutes stop the heat. Remove the lid from the skillet. Let the container cool. With the help of mittens take the container out of the water. Remove the lid from the container. Please smell it now. It will fulfill your soul. Finally, drizzle the 1 tsp of mustard oil over the fish and enjoy with hot basmati rice.
2. 1/2 tbsp of black mustard seed
3. 1/2 tbsp poppy seeds
4. 3 tbsp water
5. 2 green chilies chopped into medium pieces
2. After 30 minutes seeds should pulp up. Strain the seeds in a tea strainer. In a blender add the seeds and the green chili pieces. Blend it till it becomes a smooth paste.
You can use this paste in any way. I will share some more recipes using this wonderful concoction.
I will be very happy if you try this recipe. Get the best Hilsa from the store and enjoy this quick dish with your family. This comfort soul food with hot steamed basmati rice is a perfect bliss for any weekend lunches. Once you taste it, then there will be no way of going back. Comment down your thoughts and any questions regarding the preparation. I will be happy to answer those.
Don't forget to like our Facebook page and follow us in the Instagram.
Thanks,
Moumita
2. Sprinkle 1/4 tsp of salt and mix them well.
3. In a mixing bowl add all the ingredients except fish, chilies and 1 tsp of mustard oil. Mix the ingredients by stirring with a spoon. Taste the salt and sugar. Then add according to your taste. Now add the fish and slather the mixture all over the surfaces of fish. Let the fish marinate for 10 to 20 minutes.
4. In the meanwhile take a skillet or shallow pan, which has a lid to put on. You would need a small steel tiffin box which can perfectly fit the fish inside( steel container with a tight lid). I would recommend checking that the container can fit in the skillet and the lid if the skillet can cover it nicely. If you are satisfied with the skillet and the steel container then only go ahead. A lot of engineering, huh. It's not a rocket science. We can all design such contraptions from kitchen tools available. Now add some water to the skillet. The water level should touch half marking for the container height. Then place the skillet with water on the stove. Start heating the water on medium heat. It should not be boiling.
5. In that container add the fish and the marinade. If the mixture is too thick add 1 more tbsp of water. It should not be too runny or too thick. Add the split chilies on the fish. Now put the lid on.
6. Place the container over the water in the skillet. And cook it for 20 minutes with the lid on in the skillet. After 20 minutes stop the heat. Remove the lid from the skillet. Let the container cool. With the help of mittens take the container out of the water. Remove the lid from the container. Please smell it now. It will fulfill your soul. Finally, drizzle the 1 tsp of mustard oil over the fish and enjoy with hot basmati rice.
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| Fish with all the ingredients in a steel container |
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| Steaming equipments ( steel container in a shallow pan with water) |
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| With lid on |
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| After steaming |
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| Ilish Bhapa is ready |
Mustard poppy seed paste
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| Mustard Poppy seed paste with yogurt and drizzle of mustard oil |
Ingredients
1. 1.5 tbsp of yellow mustard seed2. 1/2 tbsp of black mustard seed
3. 1/2 tbsp poppy seeds
4. 3 tbsp water
5. 2 green chilies chopped into medium pieces
Methods
1. Soak the yellow mustard seeds, black mustard seeds, and poppy seeds in a bowl with little water around 1/2 cup for at least 30 minutes.2. After 30 minutes seeds should pulp up. Strain the seeds in a tea strainer. In a blender add the seeds and the green chili pieces. Blend it till it becomes a smooth paste.
You can use this paste in any way. I will share some more recipes using this wonderful concoction.
I will be very happy if you try this recipe. Get the best Hilsa from the store and enjoy this quick dish with your family. This comfort soul food with hot steamed basmati rice is a perfect bliss for any weekend lunches. Once you taste it, then there will be no way of going back. Comment down your thoughts and any questions regarding the preparation. I will be happy to answer those.
Don't forget to like our Facebook page and follow us in the Instagram.
Thanks,
Moumita
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