{"id":"e228f4cc-58de-4cc5-8fdb-6d418e20a08d","url":"https://recipestripper.com/recipes/e228f4cc-58de-4cc5-8fdb-6d418e20a08d","source_url":"https://www.sbs.com.au/food/the-cook-up-with-adam-liaw/recipe/mustard-fish/p7fm9k0ps","title":"Mustard fish","description":"This mustard fish by Urvi Majumdar is a flavour powerhouse. Traditionally made with India’s hilsing herring, this version uses the more easily sourced (in Australia) salmon as a vehicle to carry the intensity of its mustard seed and oil marinade before baking to perfection in the oven.","servings":6,"servings_text":"6","prep_time":"PT15M","cook_time":"PT20M","image_url":"https://assets.sbs.com.au/dims4/default/b877c67/2147483647/strip/true/crop/2309x1299+0+0/resize/1280x720!/quality/90/?url=https%3A%2F%2Fsbs-au-brightspot.s3.ap-southeast-2.amazonaws.com%2F63%2F5d%2Fa11e017a4993907124e51d5fac76%2Frx02-recipe-urvimajumdar-mustardfish-creditjiwonkim-tcus8-2.jpg","ingredients":[{"text":"2 tbsp yellow mustard seeds, soaked in boiling water for 1 hour","item":"yellow mustard seeds","quantity":2,"unit":"tbsp","preparation":"soaked in boiling water for 1 hour"},{"text":"3 Thai green chillies, deseeded, roughly chopped","item":"Thai green chillies, deseeded","quantity":3,"preparation":"roughly chopped"},{"text":"1 tsp ground turmeric","item":"ground turmeric","quantity":1,"unit":"tsp"},{"text":"1 tsp salt","item":"salt","quantity":1,"unit":"tsp"},{"text":"1 tsp chilli powder","item":"chilli powder","quantity":1,"unit":"tsp"},{"text":"2 tbsp mustard oil","item":"mustard oil","quantity":2,"unit":"tbsp"},{"text":"6 x 125 g salmon fillets, skin-on","item":"x 125 g salmon fillets, skin-on","quantity":6},{"text":"Cooked rice, lemon cheeks, roughly chopped coriander, to serve","item":"Cooked rice, lemon cheeks, roughly chopped coriander, to serve"}],"instructions":[{"number":1,"text":"Drain the mustard seeds, then use a mini food processor to grind into a paste with the fresh chillies. Add a little of the soaking liquid if the mixture is too thick."},{"number":2,"text":"Add the turmeric, salt, chilli powder and mustard oil and blitz again to combine."},{"number":3,"text":"Transfer the prepared mustard paste to a large bowl with the salmon and mix well to combine. Refrigerate for 1 hour."},{"number":4,"text":"Once ready to cook, preheat the oven to 150˚C (fan-forced). Line a large baking tray with baking paper, then top with the marinated fish. Bake for 15-20 minutes, turning halfway though, until cooked to your liking. Cook time will vary depending on the thickness of the fillets."},{"number":5,"text":"Serve the mustard fish with rice, lemon cheeks and coriander on the side."}],"date_published":"2026-10-30T11:45:29.927741+00:00","date_modified":"2026-10-30T11:45:29.927741+00:00"}