This steamed mustardy salmon a classic Bengali Fish dish – Bhapa Doi Shorshe Maach is another way to celebrate our love for pairing fish with mustard. Steaming is a much loved cooking technique in the Bengali kitchen, especially with super fresh fish.
Steamed Bengali Fish Dishes come in many variations, my recipe in here actually features a coconut, cilantro and poppy seed variation. Traditionally, fish is steamed in this lovely well sealed stainless steel containers. I first tasted gorgeous steamed hilsa at a friends house. In this case, her father was the chef. Not a very common feature growing up. What seemed like a ridiculously strange recipe offered me a most mesmerizing taste of fish. This beautiful marriage of fish and mustard had me hooked.
There are versions of this dish meshing coconut and mustard like Soma’s recipe here. This shared version however has become my weeknight go to. I tried this a couple of time when mom was here, smack in the middle of all the arangetram planning. I tried this dish in the IP and it did not disappoint. Of course the instant pot is one way of steaming the fish, you can follow the same recipe and bake or microwave the fish.
Soft and rich tasting salmon, offers the perfect compliment to this zesty sauce. You can try this with shad or mackerel as well depending on the availability and fish options in your universe. I have tried this white fish fillets, but personally have settled for salmon. One of the few fishes that my son can enjoy. So, there you have it, when we cannot think of other fish, we settle for salmon. Here I actually dry grind the mustard without soaking, and it works very well. Who knew?
I have finally been doing a much better job of organizing my weekend meal planning and cooking to allow for a somewhat better planned week. One of these days, it might even become a routine.
A simple easy rendition of the classic steamed Bengali fish dish, done in either the oven or the IP.
- 1 tablespoon black mustard seeds
- 1 tablespoon poppy seeds
- 1 tablespoon sliced almonds or whole cashews
- 1/2 cup yogurt
- 2 green chilies
- 1/2 teaspoon turmeric
- 1 teaspoon salt or to taste
- 2 tablespoons mustard oil
- 1 and half pounds wild caught salmon fillet, cut into 2 inch pieces
- 2 tablespoons chopped cilantro
- 1 jalapeno or 2 to 3 green chilies slit
- 1 tablespoon mustard oil to drizzle (optional)
- Place the mustard, poppy seeds and the almonds or cashews in a spice grinder and grind into a smooth powder.
- Place this powder in the blender with the yogurt, a few tablespoons of water, green chilies, turmeric, salt and mustard oil and grind to a paste.
- Place the salmon in a small heatproof dish (large enough to fit in the IP) and pour the prepared sauce over it.
- Add about 2 cups of water to your instant pot. Place a trivet over the water and place your glass heatproof dish over the trivet. If you want to bake this dish, please refer to the notes.
- Cover the pot and set to the steam setting for 12 minutes. Let the steam release naturally and remove the dish from the IP.
- Garnish with cilantro and the jalapeno or green chilies and drizzle with the mustard oil and serve.
If cooking this in the oven, pre-heat the oven to 325 degrees farenheight, cover the casserole with foil and bake for 25 minutes.