Bhapa Ilish With Video Bhapa Ilish

What is Bhapa Ilish (Steamed Hilsa)

Bhapa means steamed and Ilish is Hilsa fish. We always prepare this dish with the pungent mustard sauce. We add fresh green chili for flavor and heat, along with turmeric powder for the gorgeous yellow color. Hilsa fish or Ilish maach is an acquired taste, and it takes skill to enjoy a fish that is filled with so many tiny bones. Most of us Bengalies learn that skill at a very early age. One of the most common Ilish dish is Ilish mach bhaja and during hot summer months, a very light Ilish mach jhol with plantain. In the past, I have prepared the same dish with tilapia fillet and while it didn’t taste exactly the same, it was still delicious. So, if you can’t find Ilish maach, or want to avoid fish with bones in, give the dish a try with any variety of white fish.

Ingredients you need for Ilish Bhapa

Hilsa fish filet - Hilsa fish is very popular in Bangladesh and in Western part of India. It is mostly available during winter season. If you live in India, chances are you will find it in most fish markets. If you live outside India, look for Bangladeshi stores in your area. They sell this fish in whole and sliced in the frozen aisle. Mustard Seeds - This dish cannot be prepared with store bought mustard sauce. You need to make the mustard paste at home. It is a mix of yellow and black mustard seeds. Salt, sugar and turmeric powder - The dish doesn’t call for any other spices other than salt and sugar for seasoning and turmeric powder for the vibrant yellow shade. Coconut and Yogurt - A small amount of coconut and yogurt is added to the mustard sauce to add a subtle sweetness and creaminess to the texture. Some even likes to add white poppy seeds. Mustard oil - The key of this dish is the beautiful flavor blend of mustard with Hilsa fish. Along with mustard paste, you also add mustard oil to enhance the pungent taste. Green Chili - Fresh green chili plays a very important role in this dish, as it helps to add the heat that balances beautifully with the mustard paste. Without green chili in the mustard paste, it will taste quite bland.

Steps to prepare the dish

Once the mustard paste looks smooth, add the coconut flakes and blend again.
Now take a container that you can use to steam. Preferably, a stainless steel will work best. I have used a can pan here. To that add the yogurt along with the mustard paste and whisk to mix everything.
Add mustard oil and whisk one last time.
Add the fish fillets and massage it around. Leave it aside for 20 minutes.
Add a few slices of green chili, and drizzle a little more mustard oil.
Steam for 10 minutes and enjoy it warm with steamed white rice. This Bengali classic fish dish tastes best when prepared fresh and enjoyed warm. Keeping in the fridge and then reheating will lose some of that refreshing pungent aroma. Hilsa fish does have that extra fishy smell which can be off putting for many, but that extra fishy smell is the sign of good quality Hilsa. Enjoy Bhapa Ilish soon after you make it. Enjoy with hot steamed white rice, and drizzle a bit more mustard oil on top. The dish is a delicacy, it is an acquired taste and might sound weird to many, but if you enjoy seafood, do give this dish a try.