Indian

Mustard fish

Name: Mustard fish
Yield: 4
Cuisine: /indian
Ingredients: 1/2 tsp ground turmeric; 1 cm piece (5g) ginger, finely grated; 650g skinless monkfish, cut into 6cm pieces; 1 tbs yellow mustard seeds; 2 tbs white vinegar; 1 tsp lime juice; 2 tsp Vietnamese chilli and garlic sauce (from Asian food shops); 2 tsp caster sugar; 2 tbs ghee; 1 small red onion, sliced; Large banana leaf (optional), to serve

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https://healthimprovements.info/recipes/mustard-fish/awk4gknb — Mustard fish

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by Kirsten Jenkins

Jun 24, 2019

“Mustard fish is a delicacy in the Bengali region; however, my favourite version of this dish was the one I learned to cook at the famous homestay, The Bangala, in the Chettinad region. The often overpowering and bitter mustard seeds are softened in this recipe with some sugar and the interesting addition of Asian chilli and garlic sauce” - Kirsten Jenkins.

1/2 tsp ground turmeric
1 cm piece (5g) ginger, finely grated
650g skinless monkfish, cut into 6cm pieces
1 tbs yellow mustard seeds
2 tbs white vinegar
1 tsp lime juice
2 tsp Vietnamese chilli and garlic sauce (from Asian food shops)
2 tsp caster sugar
2 tbs ghee
1 small red onion, sliced
Large banana leaf (optional), to serve

Method

1.

Place turmeric, ginger, 1/2 tsp fine table salt and fish in a large bowl. Combine carefully to coat the fish, cover and refrigerate for 10 minutes to marinate.
2.

Meanwhile, place the mustard seeds and vinegar in a small bowl and set aside for 20 minutes to soften slightly. Using a mortar and pestle, grind until a rough paste forms. Return the paste to the bowl with 1/4 tsp fine table salt, lime juice, chilli and garlic sauce, sugar and 1 tbs water. Stir well to combine and set aside until required.
3.

Heat the ghee in a large non-stick frypan over medium heat, then add the onion and cook for 5-6 minutes or until softened. Remove from the pan and set aside. Increase heat to high, add the fish to the pan and cook, turning occasionally, for 10-12 minutes or until just cooked through.
4.

Reduce heat to medium-low, add the vinegar mixture to the pan and cook, turning the fish in the sauce, for a further 2-3 minutes or until the sauce is reduced and slightly thickened. Place banana leaf, if using, on a serving plate, then top with onion and fish. Spoon over the remaining sauce to serve.