Bhapa Ilish Patey
(Steamed Hilsa Fish) Recipe

Origin: Bangladesh Period: Traditional

The hilsa fish traditionally used in this recipe is often described as the national fish of Bangladesh. It is an oily fish that lives in the sea but spawns in freshwater. They are available in Bangladeshi and some Indian stores and can be substituted with white-fleshed oily fish (mackerel makes a decent substitute)

Ingredients:

600g hilsa fish, cleaned and cut into steaks
1 1/2 tsp turmeric powder
sea salt, to taste
40g mustard paste
20g green chilli paste
4 whole green chillies, slit
25ml double cream
75ml mustard oil (cook 3 tsp mustard seeds in 120ml until the mustard seeds pop then allow to cool and strain)

Bhapa Ilish Patey
(Steamed Hilsa Fish) Preparation:

Method:

Rub some turmeric and sea salt into the flesh and skin of the fish then set aside in a bowl to marinate for 20 minutes.

Meanwhile, blend together the mustard paste, green chilli paste, oil, cream and 1 tsp turmeric powder in a bowl. Dip the seasoned fish pieces into this masala (flavoured paste) and place in a steaming basket then top with the slit chillies.

Bring the water beneath the steaming basket to a boil and steam the fish for about 8 to 12 minutes, or until cooked through. Serve hot on a bet of rice.

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