Entree: Bangladesh – Central Culinary Region – ইলিশ ভাপা ➤ Ilish Bhapa (Steamed hilsa fish marinated in pungent mustard and spices)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 18 min

Additional 15 min

Total 35 min

Ingredients

- 4 hilsa steaks, approx. 6 oz (170 g) each
- 3 tbsp (45 ml) mustard oil
- 3 tbsp (45 ml) freshly ground mustard paste (or yellow mustard seeds ground with a little water)
- 1 tbsp (15 ml) poppy seed paste (ground poppy seeds mixed to form a paste)
- 1/2 tsp (2.5 g) turmeric powder
- 1 1/2 tsp (8 g) salt, adjust to taste
- 3 green chilies, slit
- 1 tsp (5 ml) lemon juice
- 1 tbsp (15 ml) water, if needed to thin the mustard paste
- Banana leaves or aluminum foil for wrapping

Instructions

1. Rinse and pat dry the hilsa steaks; make two shallow diagonal slashes on each side to help the marinade penetrate.
2. In a bowl, combine mustard paste, poppy seed paste, turmeric, salt, 2 tbsp (30 ml) mustard oil, lemon juice, and water if needed; mix to a smooth, spreadable paste.
3. Smear the mustard mixture evenly over both sides of each hilsa steak and tuck a slit green chili into each steak’s slashes; allow to marinate for 15–30 minutes.
4. Lay out banana leaves (or aluminum foil) and place each marinated steak on a leaf; fold and seal the leaves into parcels.
5. Arrange parcels in a steamer and steam over boiling water for 12–18 minutes, until the fish is cooked through and flakes easily.
6. Meanwhile, heat the remaining 1 tbsp (15 ml) mustard oil until smoking briefly, then remove from heat.
7. Open parcels carefully, pour the hot mustard oil over the cooked steaks to release aroma, and serve immediately with steamed rice.