Garlic and Soy Bengali Ilish Bhapa

Method

1. Add garlic to mustard paste and extra soy sauce 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.