Chili and Lime Bengali Ilish Bhapa

Method

1. Add chili powder to mustard paste and lime juice during final fish layering.
2. In a steamer, layer hilsa fish, onions, and green chilies.
3. Mix mustard paste with turmeric, salt, and oil, then spread over the fish.
4. Add water to the steamer, cover, and steam for 15-20 minutes.
5. Serve hot with rice.
6. Cook fish and seafood to an internal temperature of 63°C (145°F) before serving.