Canned coconut milk and bottled yellow mustard transform into a lush, speedy, luxurious sauce for firm whitefish fillets. This recipe is inspired by the flavors of Bengali ilish bhapa, an exquisitely simple dish that celebrates hilsa, a prized fish in West Bengal and Bangladesh. The fish is eminently swappable. Sub with an equal quantity of roasted shrimp, scallops, chicken, tofu, cauliflower, or sweet potato. Instead of the snappy green vegetables, use tiny creamy potatoes, canned chickpeas, or ruffles of torn kale and adjust the cook time accordingly.
Recipe information
Yield
4 Servings
Ingredients
Preparation
Step 1
Preheat oven to 325°. Line a rimmed baking sheet with parchment paper and arrange fish on top. Drizzle oil over fish and season both sides with salt. Roast until flesh flakes when top is pressed with a spoon, 15–20 minutes, depending on the thickness of your pieces.
Step 2
Meanwhile, combine chile, coconut milk, honey, mustard, and turmeric in a high-sided skillet or wide saucepan. Season generously with salt and bring to a simmer over medium heat. Cook, whisking occasionally, until sauce is reduced by a third and thickly coats a spoon, 12–15 minutes. Add green beans and cook until tender, about 3 minutes. Remove from heat and add tomatoes and lime juice. Taste and season with more salt if needed.
Step 3
Slip roast fish into sauce and top with cilantro. Serve with rice and lots of lime wedges for squeezing over.
