Treating the Queen of Fishes, Hilsa in the Best Possible Way with Ilish Maach Bhapa
Did I just call Ilish maach or Hilsa the queen of fishes? As a ghoti, I might have been ostracized for this had it been a few decades back. However, even I cannot overcome the charm of this particular variety of fish it holds upon us, Bengalis.
Now, don’t wage the gonga-podda war by trying to assert that Illish belongs to Bangladesh only. Let me put it across like this, Illish maach isn’t just a fish that we relish but it is an emotion which connects Bengalis all over the planet.
For centuries, Ilish maach has been one of the most prized fishes. Wholeheartedly relished by Bangali bhodroloks, it has been an ice-breaker on more than one occasion.
Enemies have turned into friends over this piece of delicacy. The whole family gets along and eats together over a simple meal of Ilish mach jhal deva and bhaat. Beloved jamai-babajibons are pampered by their in-laws with an elaborate spread of Hilsa fish meals which would often pan out from Illish macher tel (Hilsa fried oil) to Ilish maach bhaja followed by Illish macher jhal or the luxurious Ilish Maach Bhapa.
But Why Ilish Maach aka Hilsa Fish?
Few days back, I was having this conversation with a fellow blogger where he asked something that enraged my inquisitiveness. He plainly asked, “Why are Bengalis so obsessed with this particular fish?” And, that led me to delve deeper into the endless abyss of internet in search for an answer.
One thing I was almost sure was that it couldn’t be just about its taste which drives an entire community mad in love with it.
This fish has inspired more literary work than any other food! Don’t believe me?
Popular Bengali literary work, Padma Nadir Majhe features this fish as the favorite to the lead protagonist. He has elaborated his love for this on many occasions in the story where he has clearly expressed his love for the hilsa or ilish maach sourced from opaar-bangla or present state of Bangladesh.
The love and appreciation for this fish has failed to diminish even though the Hilsa fish price has seen a steep rise over the past few decades. So much so, that gold dealers and jewelry shops in Kolkata offer this fish as a freebie with a certain amount of purchase done from their shop!
How to Buy Hilsa Fish & Cook Bhapa Ilish with it
Never ever allow the Fishmonger to wash the fish after it has been cut.
After coming home, do not wash the fish or you would lose the flavor.
Once you are done with the fish pieces, fry the fish fat or oil in the same mustard oil and season it with some salt. Enjoy this oil with rice as Ilish macher tel which is a rare form of delicacy, hardly imaginable by any other cuisine.
After enjoying ilish maach in two ways, come to Bhapa Illish which sits proudly as the centrepiece of the feast menu, waiting to be ushered in.
The pungency of mustard tamed with the sweetness of coconut and tang of gondhoraj lebu or kafir limes, this ilish maach bhapa recipe takes you to a dreamy gastronomic journey.
In the following recipe, I have cooked using a normal gas-top steamer. You can also make bhapa ilish in a microwave oven by following the steps of this recipe and using a heatproof borosilicate bowl and placing it in a microwave. Cook it on full power or at 170c for 7-10 minutes.
Related Read: Easy Meal Ideas
This is a typical Ilish Maach meal where you can see Ilish Maach (Hilsa Fish) cooked and served in 3 ways, Ilish Maach Bhaja (Hilsa Fry), Ilish Maach er Tel (Hilsa Fish Oil) & Bhapa Ilish (Hilsa Fish steamed in Mustard Sauce). You can get the recipe for Bhapa Ilish and the rest of dishes here.
- 800 gms Ilish Maach Cut in slices
- 1 tsp Mustard Seed Powder
- Salt To taste
- 1/2 tsp Turmeric Powder
- 2 tsp Poppy Seeds
- 2 tbsp Mustard Oil
- Juice of 1/2 Gondhoraj Lebu or Kafir Limes alternate would be Lemons
- 3 Green Chilies
If you are using Mustard Seeds powder like me, then soak it with some salt in warm to tepid water for 10 minutes.
Take Poppy seeds and buzz them with some water to make a smooth paste of it. Now, add the soaked mustard powder in it and pulse it together with some turmeric powder and a green chili.
Take a glass baking dish and put it in your steamer. Now, dip each piece of fish in the mustard-poppy paste and lay it in the baking dish. Once all the fish pieces are laid side-by-side, pour the remaining paste over the fishes.
Drizzle some mustard oil & lemon juice on top and lay 2 green chilies slit in halves.
Now, steam it for 7-10 minutes or till the fish has been cooked properly. Once done you will see that the flesh has turned white inside.
Serve hot with steamed rice.