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| Sorshe Bata Koi |
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| 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.
