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    Bengali cuisine
    Shorshe Maach
    Mustard Fish
    Intermediate
    For 2 people

    Bengali-Style Stir-Fried Fish in Spicy Mustard Paste


    A quintessential Bengali fish preparation, Stir-Fried Mustard Fish marries the bold tang of mustard with the delicate sweetness of bhetki fish. Coated in a spicy marinade spiked with chillies and garlic, the fish is quickly stir-fried until golden. The pungent kick of Sunrise Mustard paste and the fresh zing of lime juice complete this simple yet flavour-packed dish. Ready in under an hour, it's the perfect centrepiece for a Bengali meal.

    Ingredients

    • Bhetki Fillet (cut into pieces)

      300 g

    • Garlic (finely chopped)

      2 Tsp (for marination) + 1 tsp (for cooking)

    • Onion (finely chopped)

      2 Tbsp

    • Onion (quartered, separated into layers)

      1 medium

    • Capsicum (diced)

      1 medium

    • Green Chillies (slitted)

      3-4

    • Sunrise Mustard Powder

      2 tsp

    • White Pepper Powder

      2 tsp (for marination) + 2 tsp (for cooking)

    • Soy Sauce

      1 tsp (for marination) + 1 tsp (for cooking)

    • Egg (beaten)

      1

    • Cornflour

      2/3 cup

    • Lemon Juice

      from 1/2 lemon

    • Refined Oil

      20 ml

    • Salt

      to taste

    • Water

      as required

    Sunrise tip: For an extra kick of heat and texture, sprinkle some coarsely crushed yellow mustard seeds over the fish just before serving.

     

    Steps

    Step 1: Marinate the Fish

    Time: 15 minutes

    Take the fish pieces in a large bowl, add water, salt and lemon juice to it.

    Remove the water after 15 minutes of marination.

    Then, add finely chopped garlic, salt, white pepper powder, soy sauce, beaten egg, cornflour and toss it well to coat evenly.

     

    Step 2: Deep-Fry the Fish

    Time: 10-15 minutes

    Heat the refined oil in a large wok or kadai over medium-high heat. When it starts to smoke lightly, add the marinated fish pieces.

    Deep fry for 6-8 minutes until golden brown on all sides and cooked through. Once done, take them out on a paper towel to drain the extra oil. Keep them aside.

    As soon as they start to splutter, add the sliced onions and slit green chillies. Sauté for 2-3 minutes until the onions turn light golden.

     

    Step 3: Prepare the Mustard Paste

    Time: 15 minutes

    Take a small bowl, add Sunrise Mustard powder to it. Mix it with warm water and a pinch of salt.

    Keep it aside for 15 minutes before use.

     

    Step 4: Prepare the Base

    Time: 10 minutes

    Heat refined oil in a separate pan, add finely chopped garlic, finely chopped onion, slitted green chillies, quartered onion (separate layers), diced capsicum and cook for 2-3 minutes.

    Now, add the previously prepared Mustard paste to the sautéed aromatics. 

     

    Step 5: Season and Finish

    Time: 5 minutes

    Gently slide in fried pieces of fillet to the mustard base and cook for 5 minutes.

    Sprinkle white pepper powder, soy sauce and toss it well for the flavours to meld.

     

    Step 6: Garnish and Serve

    Time: 2 minutes

    Transfer the Stir-Fried Mustard Fish to a serving platter. Garnish generously with chopped fresh coriander leaves. Serve piping hot with steamed rice.

     

    Goes Best With

    • Side Dish: Begun bhaja (crispy fried eggplant slices)

    • Accompaniment: Steamed gobindobhog rice