Mustard fish

This mustard fish by Urvi Majumdar is a flavour powerhouse. Traditionally made with India’s hilsing herring, this version uses the more easily sourced (in Australia) salmon as a vehicle to carry the intensity of its mustard seed and oil marinade before baking to perfection in the oven.

Credit: Jiwon Kim

• serves

  6

• prep

  15 minutes

• cook

  20 minutes

• difficulty

  Easy

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

1. 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.
2. Add the turmeric, salt, chilli powder and mustard oil and blitz again to combine.
3. Transfer the prepared mustard paste to a large bowl with the salmon and mix well to combine. Refrigerate for 1 hour.
4. 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.
5. 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.