Shorshe Dhonepata Maach Bhapa is a delightful traditional Bangladeshi fish dish known for its rich, aromatic flavors. The dish combines mustard paste and coriander leaves, providing a unique taste profile that is both tangy and slightly spicy, balancing perfectly with the mild sweetness of the fish. Mustard oil imparts a distinctive pungent aroma, while green chilies add a hint of heat. This dish is loved for its simplicity and the way it allows the freshness of the fish to shine through. Steaming the fish in banana leaves ensures it remains moist and flavorful, making Shorshe Dhonepata Maach Bhapa a must-try for seafood lovers seeking authentic Bangladeshi cuisine.
Shorshe Dhonepata Maach
0 out of 5 stars (based on 0 reviews)
Cook Time
45 mins
Chef's Pick
Fresh Every Time
Serving
4 Persons
Categories :
Ingredients
- Fish – 500 Grams
- Mustard Paste – 4 Tbsp
- coriander leaves – 1 Cup
- Green Chili – 4 Piece
- Turmeric Powder – 1 Tsp
- Salt – 1 Tsp
- Mustard Oil – 2 Tbsp
- Banana Leaf – 2 Piece
- Onion – 1 Piece
- Garlic – 4 Clove
Nutrition
Per Serving
350 Kcal
Calories
20 Grams
Total Fat
3 Grams
Saturated Fat
70 Mg
Cholesterol
600 Mg
Sodium
3 Grams
Dietary Fiber
30 Grams
Protein
15 Mg
Vitamin C
2 Mg
Iron
Directions
Step 1
Clean the fish thoroughly under running water and set aside.
Step 2
In a blender, combine mustard paste, coriander leaves, green chilies, turmeric powder, salt, and mustard oil. Blend to a smooth paste.
Step 3
Marinate the fish pieces with the blended paste, ensuring they are well coated. Let it sit for 20 minutes.
Step 4
Place each marinated fish piece on a banana leaf section.
Step 5
Wrap the leaf around the fish securely, using a toothpick to fasten if necessary.
Step 6
Set up a steamer and place the wrapped fish in it. Steam for 20-25 minutes.
Step 7
Once cooked, carefully unwrap the banana leaves and serve hot with rice.
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