Simplified Sorshe Bata Koi and Alaskan Rockfish - Fish in Mustard Sauce

Sorshe Bata Koi

Alaskan Rock Fish in Mustard Sauce

Both kinds of fish, bone-in and filleted, were prepared in mustard sauce or sorshe bata, the former for my enjoyment and the latter for Hubby who does not like to mess with the bones. The recipe was simplified by combining all the ingredients, except for the mustard sauce, in a bowl and left on the counter top to marinate for 1/2 hour. A cold skillet is placed over medium-high heat, the marinated fish poured into it and brought to a boil. The heat is lowered to medium-low, the fish covered and simmered for 10 minutes before the mustard sauce is added. Everything is stirred together and simmered for 10 minutes more and garnished with green chilies.

Best served with steamed long-grain rice, this is a delightful part of any Bengali meal. The koi maach/climbing perch is not for the inexperienced consumer of fish because great care and skill is required to successfully remove every sharp bone in the fish.

Ingredients

1 lb. each bone-in and filleted fish

1 tsp. salt or to taste

1/2 tsp. turmeric

2 Tbsp. mustard oil + 2 Tbsp. vegetable oil

1 onion, sliced

1 tomato, diced

2 green chilies, sliced

3 Tbsp. black mustard seeds, soaked in water preferably overnight

1 green chili, minced

1/2 tsp. salt

4-5 green chilies for garnish

Directions

1. Toss bone-in and filleted fish in a mixing bowl with salt and turmeric.
2. Add oils, onions, tomatoes, sliced green chilies and mix together well.
3. Leave on counter top to marinate for half an hour.
4. Drain soaked mustard seeds and blend to a fine paste with minced green chili and salt.
5. Place a cold skillet over medium-high heat and pour marinated fish into it.
6. Separate pieces of fish from each other, cover and bring to a simmer.
7. Lower heat to medium-low and simmer for 10 minutes, flipping fish pieces over after 5 minutes.
8. Pour mustard sauce over fish, stir in gently, cover and simmer for another 10 minutes.
9. Transfer to two separate serving dishes for bone-in and filleted fish.
10. Garnish with whole green chilies and serve with steamed long-grain rice.