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4 Serves
82 Mins
Clean the Hilsa fish thoroughly and pat dry. In a bowl, prepare a smooth paste using mustard seeds, turmeric powder, and a little water.
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IndianVitamin K
19 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
12 µg / 400 µgCalcium
23 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
20 mg / 420 mgPhosphorus
88 mg / 1,250 mgPotassium
150 mg / 4,700 mgSodium
441 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
7 µg / 55 µgFiber
2 g / 28 gSugar
0 g / 50 gSaturated Fat
0 g / 20 gCholesterol
7 mg / 300 mgCaffeine
0 mgNet Carbs
43 gAlcohol
0 g
In a stainless steel tiffin box, combine the fish, mustard paste, a drizzle of mustard oil, salt, and slit green chilies. Mix gently to coat the fish evenly.
Place the sealed tiffin box into a large pot filled with enough boiling water to reach halfway up the sides of the container. Cover the pot and steam over medium heat.
Carefully remove the tiffin box from the pot using tongs and serve the steamed fish hot with steamed white rice.
25
g53
g54
g
British