Mustard Oil Fried Fish

Name: Mustard Oil Fried Fish (Sarsyun Maachaa)
Yield: Makes 4 to 6 servings
Cuisine: Nepali
Ingredients: 10 to 12 (1-inch-thick) fish steaks (trout, bass, carp or any fish of your choice), well-rinsed and patted dry; 10 to 12 (1-inch-thick) fish steaks (trout, bass, carp or any fish of your choice), well-rinsed and patted dry; 10 to 12 (1-inch-thick) fish steaks (trout, bass, carp or any fish of your choice), well-rinsed and patted dry; 10 to 12 (1-inch-thick) fish steaks (trout, bass, carp or any fish of your choice), well-rinsed and patted dry; 2 tablespoons fresh lemon or lime juice; 2 tablespoons fresh lemon or lime juice; 1 teaspoon ground brown mustard seeds; ½ teaspoon ground yellow mustard seeds; 1½ cups mustard oil; 10 to 12 (1-inch-thick) fish steaks (trout, bass, carp or any fish of your choice), well-rinsed and patted dry; ½ cup chickpea flour (besan); 1½ teaspoons salt, adjust to taste; 1 large clove garlic, minced; ⅛ teaspoon freshly ground black pepper; ½ teaspoon ground turmeric; 3 fresh mild or hot green chilies, minced; 1 teaspoon minced fresh ginger; 3 fresh mild or hot green chilies, minced

Sarsyun Maachaa

Preparation info

Makes
4 to 6
servings

Difficulty
Easy

Appears in

Food and Flavours from Nepal

By Jyoti Pathak

Published 2023

About

Mustard oil (tori ko tel), a very important cooking oil in Nepal, has a nutty taste and aroma. It is always heated to the smoking point before adding any ingredients because the raw oil has a very bitter, sharp flavor. Heating it to a high temperature reduces its pungency.

Ingredients

3 fresh mild or hot green chilies, minced
1 teaspoon minced fresh ginger
1 large

Asia
Nepal
Fish course
Pescatarian
Gluten-free

Method

In a medium-size bowl, combine the green chilies, ginger, garlic, salt, turmeric, black pepper, and both ground mustard seeds. Add the lemon juice, mix into a paste, and set aside for 5 minutes. Place the fish steaks in the bowl and rub well to coat thoroughly with the spice paste. Cover and marinate for 20 minutes in the refrigerator.

Dredge the fish steaks in the chickpea flour, shaki

Ingredients

Method

Photos