There’s a magical simplicity in my mom’s cooking, especially when it comes to her authentic Bengali dishes. Among them, her “Bhapa,” meaning steamed, stands out as a testament to both ease and flavor. It’s a dish that not only satisfies the palate but also offers a hassle-free cooking experience, leaving behind minimal mess. Paired with white rice, it makes for a truly comforting meal.

I enjoy this dish every time she cooks it. The best part is that it is super healthy. It’s the best keto food if you can avoid the rice and substitute it with cauliflower rice.

Ingredients:

• Fish (I used Trout or Salmon) about 1lb, descaled and precut
• Mustard powder – 1-2 tablespoons (You can grind your own yellow and black mustard seeds)
• Green chilies – 2-3 (adjust according to taste)
• Salt, to taste
• Turmeric – 1 teaspoon
• Oil (mustard oil for an authentic Bengali flavor) – 1 tablespoon (you can use 2 tablespoons for extra flavor)
• Vinegar – 2 tablespoons

Directions:

Clean the Fish: Start by cleaning the fish thoroughly. Add salt and vinegar to it, then cover and let it sit for 20-30 minutes. Then, rinse it under cold water 2-3 times to remove any excess salt and vinegar. Let the fish soak in clean water for an additional 10-15 minutes to further eliminate any residual odor. Finally, drain the water and gently pat the fish dry with paper towels.

Marinate the Fish: Use a container with a tight lid, preferably one suitable for steaming. Place the fish in the container and add salt, turmeric, mustard powder, green chilies (slit them open; chop into small pieces for extra spice), oil, and 2 teaspoons of water. Mix well and let it marinate for another 10-15 minutes.

Steam the Fish: Steam the fish using a pressure cooker or any other suitable steaming method, such as an Instant Pot. Add half a cup of water to the pressure cooker, then place the container with the marinated fish inside. Alternatively, if using an Instant Pot, follow the manufacturer’s instructions for steaming. Steam the fish for 15-20 minutes or until it’s cooked through, ensuring it’s tender and flaky.

Serve and Enjoy: Allow the fish to cool down slightly, then open the lid and check if it’s fully cooked. Your “Bhapa” is now ready to be savored!