✕
FOLLOW US

  • Fish With Ground Mustard Sauce | Easy Fish Recipe

    ✨ A confluence of inspiration from Bengali cuisine and food from the Raj has resulted in this singular recipe 😍 Fish sautéed in butter and drizzled with a ground mustard sauce 🐟

    Help us spread our love for food - Share this video!

  •
  • RECIPE

    INGREDIENTS

    1 tablespoon black mustard seeds
    2 tablespoon white vinegar
    1 pinch salt, (large) or to taste
    2 teaspoon chilli garlic sauce
    1/2 teaspoon lime juice
    1/4 teaspoon sugar
    1/2 teaspoon turmeric powder (haldi)
    1/2 teaspoon salt, or to taste
    1 teaspoon ginger, minced, then squeezed to extract juice
    220 gram fish fillets, white fish such as basa, cut into 1-inch by ½-inch pieces, washed
    1 1/2 tablespoon butter
    1/2 onion, medium (about 50 grams), sliced in rounds

    COOKING METHOD

    1. Add mustard seeds to the vinegar and let them soak for about 10 minutes. Grind in the ammi or crush well with a mortar and pestle, to yield 1 tablespoon of paste. Place paste in a small bowl and add a large pinch of salt, chilli garlic sauce, lime juice, sugar and 2 teaspoons water. Mix well to make a mustard barbecue sauce and set aside.
       
    2. In another bowl, combine turmeric, ginger juice, ½ teaspoon salt and fish pieces and marinate, covered, for 5 - 7 minutes.
       
    3. Place a shallow pan over medium high heat and add butter. As butter melts, place the marinated fish in the pan, sautéing it in the butter until it is golden on all sides, about 2 minutes.
       
    4. Remove fish from pan and set aside in a serving bowl, keeping it warm. Add onions to the pan and sauté in butter remaining in the pan. When soft and translucent, top fish with the onions and extra jus from the pan.
       
    5. Lightly drizzle the mustard barbecue sauce onto the fish and onions. Serve extra on the side.

    Cook’s Note: Any firm white fish can be used for this recipe.

    Recipe Credits: “The Bangala Table: Flavors and Recipes from Chettinad” by Sumeet Nair and Meenakshi Meyyappan, with Jill Donenfeld.

TRENDING ON YUMMEFY