Description
Hilsa fish sealed in a container with mustard paste, mustard oil, and spices, then steamed. The peak of Bengali cuisine where fish fat unifies with mustard.
Restaurants serving Bhapa Ilish
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We are researching restaurants that serve this dish.
On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Hilsa fish(Ilish)
- Mustard seeds
- Coconut fine
- Mustard oil
- Green chilies
- Turmeric
- Salt
Instructions
- Puree yellow and black mustard seeds, coconut, and green chilies into a smooth paste.
- Coat fish fillets with turmeric, salt, paste, and plenty of mustard oil; place in a heatproof container (or tiffin).
- Seal container, steam for 15-
- mins in a steamer; finish with extra mustard oil.
Learn more Spice, substitutes, tips
Key spices
Pungent mustard aroma and raw mustard oil smell
Substitutes at Japanese supermarkets
Mackerel or Yellowtail (substitute as a fatty steamed fish dish)
Pairing
Freshly cooked white rice(Gobindobhog rice)
Trivia
[Hardcore] 'Bhapa' means to steam. Considered one of the most luxurious ways to eat Ilish as fish umami and mustard stimulation are trapped and delivered directly compared to simmering.
Eating tips & etiquette
[Unique Eating] Bathe in the intense mustard aroma the moment you open the container, firmly rubbing the yellow fish-fat-infused sauce into rice to eat!
Allergen
Seafood