We made this flavorful dish with salmon which became incredibly tender after an overnight marinade and gentle steaming. Although not very spicy, the mustard sauce reminds me of wasabi.
| Prep Time |
| 15 minutes |
| Cook Time | Passive Time |
| 20 minutes | 8 hours |
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We made this flavorful dish with salmon which became incredibly tender after an overnight marinade and gentle steaming. Although not very spicy, the mustard sauce reminds me of wasabi.
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Ingredients
- 1 1/2 lbs salmon (trout or other firm-fleshed fish may be substituted)
- 1 large leek , cleaned and sliced thin (dark green removed)
- 4 green onions , sliced thin
For the sauce:
- 1/4 cup fresh cilantro (freshly chopped)
- 4 cloves garlic , crushed
- 1 1/2 inch ginger root , freshly grated
- 2-6 green chilies , as desired
- 1 tsp cracked mustard seed (Rai Kuria)
- 1 tsp ground turmeric
- 1/2 tsp ground cumin
- 1 tsp garam masala
- 1/2 tsp salt
- 15 ounces canned tomatoes (diced)
- 1 Tbsp mustard oil
Servings:
Units:
Instructions
- Put all sauce ingredients in the bowl of a food processor. Puree. (or use an immersion blender).
- Add sauce and fish to a casserole. Sink fish into the mixture and cover completely. Let marinate overnight in the refrigerator.
- Heat a little mustard oil in a skillet over medium heat. Add the leeks and green onions. Cook until soft. Add fish (with sauce) and cover. Steam until just cooked through. Cooking times will vary depending on thickness of fish.
- Serve immediately over rice.