Hilsa Fish (Ilish)
骨まで愛して！ベンガル人が熱狂するマスタードと脂の極上マリアージュ
Description
A clupeid fish caught in areas like the Ganges river mouth. Very bony, but has melting fat and intense umami, worshipped as the 'King of Fish' in the Bengal region.
Classification: For Maniacs,Seafood,King of Bengal
Shops selling Hilsa Fish (Ilish)
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The How to use section below is a general reference, not instructions from the listed shops.
How to use
Ingredients
- Hilsa fish(Ilish)
Instructions
- Coat Hilsa fish fillets (steaks) with turmeric and salt.
- Paste mustard seeds (black and yellow), green chilies, a little coconut fine in a mortar.
- Rub paste and mustard oil generously on fish fillets, wrap in banana leaves, and steam-bake (or steam-simmer). Completes Bengal's supreme fish dish 'Sorshe Ilish'.
Learn more Substitutes, pairings, tips
Key spices
None
Substitutes at Japanese supermarkets
Fatty mackerel or sardines (different unique flavor but as sub for blue fish fat)
Pairing
Sorshe Ilish (Mustard curry), White rice
Trivia
[Hardcore] A national ingredient to the point it's said 'Bengalis will throw away their entire fortune for Ilish'. Those caught during the monsoon (rainy season) are fattiest, an absolutely essential status symbol for weddings and important celebrations.
Eating tips & etiquette
[Unique Eating] Mix the sauce fusing mustard's pungent heat and fish fat with rice, greedily eating in silence while deftly separating the countless small bones hiding in the fish meat using only fingertips and tongue tip!
Allergen
Seafood