Entree: Bangladesh – Sylhet – ইলিশ ভাপা ➤ Ilish Bhapa (Steamed hilsa fish in a spiced mustard and poppy seed paste)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 15 min

Total 35 min

Ingredients

- 4 hilsa (ilish) steaks, approx. 6 oz (170 g) each
- 3 tbsp (30 g) yellow or brown mustard seeds
- 2 tbsp (20 g) poppy seeds (posto)
- 1/2 cup (60 g) fresh grated coconut (optional)
- 4 green chilies, split lengthwise
- 1 tsp (5 g) turmeric powder
- 1 tsp (4 g) sugar
- 2 tsp (10 g) salt, or to taste
- 4 tbsp (60 ml) mustard oil, divided
- 2 tbsp (30 ml) water (to adjust paste)
- Banana leaves for wrapping or heavy-duty aluminum foil
- 2 tbsp (8 g) chopped fresh cilantro for garnish

Instructions

1. Make the mustard-poppy paste and marinate the fish: soak the mustard seeds and poppy seeds in warm water for 10 minutes, drain, then grind with grated coconut (if using), turmeric, sugar, salt, and 2 tbsp (30 ml) mustard oil to a smooth paste, adding up to 2 tbsp (30 ml) water to loosen. Rub the paste evenly over both sides of the hilsa steaks and slide 1 split green chili under the skin of each steak. Place each steak on a banana leaf (or a square of foil), drizzle with the remaining 2 tbsp (30 ml) mustard oil, fold the leaves/foil to seal the parcels.
2. Steam and finish: arrange parcels in a steamer or on a rack over 1–2 inches (25–50 mm) simmering water, cover, and steam for 12–15 minutes until fish flakes easily. Carefully open parcels, transfer fish to a serving platter, scatter chopped cilantro and remaining split chilies on top, and pour a spoonful of very hot mustard oil over the fish for aroma before serving. Serve immediately with steamed rice.