If there was any take away from this dish, it was this: for something incredibly simple and straightforward, this tasted (and looked) like a restaurant-quality meal. “I would pay for this,” said Matt. Maybe I really sold it with the presentation on the plate (the only thing really missing was a decorative swirl of sauce around the plate. hahahaha). Or maybe the adage that simplicity is the ultimate sophistication is really true. I think it was a little bit of everything that brought us to this amazing fish dish representing Bangladesh.

I chose to make it with salmon, though the recipe indicated that trout would also work. We try to eat salmon once a week when we can, and this was definitely a different take than our typical marinade of mustard. All of the ingredients are chopped and then combined in a food processor before being added to the salmon to marinade at least 8 hours, or overnight. This makes the fish incredibly tender and flavorful. Once it is time to cook, you include the sauce and salmon over a bed of leeks and green onions. Allow it to steam and before you know it, dinner is ready!

The recipe called for a range of how many peppers should be used depending on your love of spiciness, but it wasn’t very clear on what type of pepper to base this off of besides small and green. I used three serrano peppers, with most of the seeds removed. I found it wonderfully flavorful but I could have done with a little less heat. Matt, on the other hand, thought one more pepper would have been perfect. But he practically drinks hot sauce like a camel drinks water.

The recipe I used can be found here: http://globaltableadventure.com/recipe/fish-and-leeks-in-hot-mustard-sauce-sorse-bata-diya-maach/

Overall Level of Effort: 1

Skill Level: Beginner

Would Make it Again? Yes

Additional Notes: If you’re looking to impress someone who likes fish and spice, this could be a great dish to try. There aren’t many obscure ingredients and I easily found substitutions. For example, I used ground powdered mustard as opposed to the specific mustard seed they called for and I used sunflower oil as opposed to mustard oil. I don’t know that this had a huge bearing on the flavor but made this dish a bit easier to manage with what I had in my pantry.