- serves 6 people
- preparation 15 minutes
- cooking 20 minutes
- difficulty Easy level
Ingredients
- 2 tbsp yellow mustard seeds, soaked in boiling water for 1 hour
- 3 Thai green chillies, deseeded, roughly chopped
- 1 tsp ground turmeric
- 1 tsp salt
- 1 tsp chilli powder
- 2 tbsp mustard oil
- 6 x 125 g salmon fillets, skin-on
- Cooked rice, lemon cheeks, roughly chopped coriander, to serve
Soaking time: 1 hour. Marinating time: 1 hour
Instructions
- Drain the mustard seeds, then use a mini food processor to grind into a paste with the fresh chillies. Add a little of the soaking liquid if the mixture is too thick.
- Add the turmeric, salt, chilli powder and mustard oil and blitz again to combine.
- Transfer the prepared mustard paste to a large bowl with the salmon and mix well to combine. Refrigerate for 1 hour.
- Once ready to cook, preheat the oven to 150˚C (fan-forced). Line a large baking tray with baking paper, then top with the marinated fish. Bake for 15-20 minutes, turning halfway though, until cooked to your liking. Cook time will vary depending on the thickness of the fillets.
- Serve the mustard fish with rice, lemon cheeks and coriander on the side.
Photography by Jiwon Kim.
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Cook’s Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
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