Bangladeshi steamed fish with mustard seed, turmeric and chilli


Very easy: delicious, nutritious and steamed, so very little fat. Serve with white rice and steamed pak choi/greens with ginger.

Bangladeshi steamed fish with mustard seed, turmeric and chilli

2 fish steaks (white fish preferably although salmon would work too)
2 tsp black mustard seeds
2 tsp canola oil
35 g onions, thinly sliced
1 clove garlic, thinly sliced
½ tsp turmeric powder (substitute ¼ in peeled and chopped fresh turmeric for a healthier option, I do!)
1 tsp hot chilli powder

to garnish: ½ thinly sliced red onion and 1 green chilli

I use a hot water steamer for this: first I measure the bottom of the steamer with some silver foil and cut enough so that I can make one airtight parcel that will fit snugly in the steamer.

Then I fry mustard seeds for 30 seconds till they pop (careful not to burn them) then add the onion, garlic, turmeric and chilli and fry until the onion is softened but not burned. Pop into a small food processor and whizz into a paste.

Smear the paste on one side of each steak, before placing on the foil, which is in the steamer. Turn over and smear the other side; sprinkle with the onion and chilli slices and seal well.

Steam for 15 – 20 minutes, depending on the fish you are using and the thickness of the steaks. You can always open the parcel and prod with a knife to see if it’s cooked.

Place on the steamed rice and spoon over any cooking juices that have gathered in the foil.

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