Ilish Bhapa (Steamed Hilsa in Mustard and Coconut)
Local name: ইলিশ ভাপা
In short: Hilsa steaks coated in a pungent paste of mustard, coconut and green chili with mustard oil, then steamed in a sealed container until tender. It takes about 40 min in total and makes 4 servings.
- Prep
- 20 min
- Cook
- 20 min
- Resting
- 15 min
- Total
- 40 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 420 kcal
Ilish bhapa is the classic way to cook hilsa, the silvery national fish of Bangladesh. The steaks are coated in a paste of ground mustard seed, coconut and green chili, drizzled with raw mustard oil and steamed in a sealed container, so the fish stays moist and takes on the sharp flavor of the paste. It is eaten with plain rice and little else. Outside Bangladesh, salmon or another oily fish makes a good stand-in.
Instructions
- Soak the mustard seeds in the cold water with 1/4 teaspoon of the salt for 15 minutes. Rub the fish steaks with the turmeric and 1/2 teaspoon of the salt.
- Grind the soaked mustard with its soaking water, the coconut and 4 green chilies in a blender or mortar for 20 to 30 seconds only, until a thick paste forms. Longer grinding turns mustard bitter.
- Stir the paste with the mustard oil and the remaining salt. Coat each steak well and arrange them in a single layer in a heatproof lidded container. Spoon over any leftover paste and lay the 2 slit chilies on top.
- Cover the container tightly with its lid or foil. Set it on a rack in a large pot with 2 cm (3/4 in) of simmering water, cover the pot and steam for 15 to 20 minutes, until the fish flakes at the thickest part (63°C/145°F).
- Let it stand for 5 minutes with the lid on, then serve straight from the container with hot rice. Eat carefully, as hilsa has many fine bones.
Tips
- Frozen hilsa is sold at South Asian grocery stores abroad. If you cannot find it, salmon steaks are the best substitute, since they are also oily, and steam in about the same time.
- Where mustard oil is sold only for external use, use neutral oil and add an extra 1/2 teaspoon of ground mustard to the paste for sharpness.
Questions and answers
Why does my mustard paste taste bitter?
Grinding for too long, using warm water, or cooking at high heat turns mustard bitter. Grind briefly with cold water and steam gently.
Can I make ilish bhapa without a steamer?
Yes. Set the covered container in a pot with a little simmering water as in the recipe. Or bake the dish, tightly covered with foil, at 180°C (350°F) in a pan of hot water for 20 minutes.
What do I serve with ilish bhapa?
Plain steamed rice, a simple dal and a wedge of lime. The mustard is strong enough to be the star of the plate.
How long does it take to make Ilish Bhapa (Steamed Hilsa in Mustard and Coconut)?
About 40 min in total: 20 min of preparation and 20 min of cooking.
How many calories are in Ilish Bhapa (Steamed Hilsa in Mustard and Coconut)?
About 420 kcal per serving, with 28 g of protein, 3 g of carbohydrates and 33 g of fat. These values are estimates.
Nutrition per serving
| Calories | 420 kcal |
|---|---|
| Protein | 28 g |
| Carbohydrates | 3 g |
| Fat | 33 g |
| Fiber | 1 g |
| Sugar | 0 g |
| Sodium | 540 mg |
Estimated values, calculated from the ingredients.
