Canned coconut milk and bottled yellow mustard transform into a lush, speedy, luxurious sauce for firm whitefish fillets. This recipe is inspired by the flavors of Bengali ilish bhapa, an exquisitely simple dish that celebrates hilsa, a prized fish in West Bengal and Bangladesh. The fish is eminently swappable. Sub with an equal quantity of roasted shrimp, scallops, chicken, tofu, cauliflower, or sweet potato. Instead of the snappy green vegetables, use tiny creamy potatoes, canned chickpeas, or ruffles of torn kale and adjust the cook time accordingly.
Recipe information
Yield
4 Servings
Ingredients
4
2
1
2
2
2
1
4
½
2
Preparation
Step 1
Preheat oven to 325°. Line a rimmed baking sheet with parchment paper and arrange fish on top. Drizzle oil over fish and season both sides with salt. Roast until flesh flakes when top is pressed with a spoon, 15–20 minutes, depending on the thickness of your pieces.
Step 2
Meanwhile, combine chile, coconut milk, honey, mustard, and turmeric in a high-sided skillet or wide saucepan. Season generously with salt and bring to a simmer over medium heat. Cook, whisking occasionally, until sauce is reduced by a third and thickly coats a spoon, 12–15 minutes. Add green beans and cook until tender, about 3 minutes. Remove from heat and add tomatoes and lime juice. Taste and season with more salt if needed.
Step 3
Slip roast fish into sauce and top with cilantro. Serve with rice and lots of lime wedges for squeezing over.
Leave a Review
Reviews (82)
Back to TopThis is delicious and very easy. I've also used broccoli and asparagus in the place of the beans.
Susan
Norwalk, CT
6/1/2023
Absolutely adored this--it's a bit tangy from the yellow mustard, a little spicy, and so so so bright! I have a feeling this will become a staple seafood broth/sauce for me.
Kaylyn
New Haven, CT
5/3/2023
this recipe is a tired mummy's friend
T. Shehade
NYC
3/9/2023
Wow, this sauce recipe is going on the inside of the kitchen cabinet where I keep the recipes I use constantly! Made 1/2 the sauce for 1 1/4 lbs of cod. Sauteed red, yellow, green peppers and mushrooms before adding the sauce ingredients to the pan. Added a generous dash of Red Boat fish sauce. Used Grey Poupon as the mustard. Everything was EVOO (didn't have any coconut oil). When the fish was almost cooked, switched the oven to broil to get a little color on top. Made rice and sauteed baby spinach as sides. Seriously, this sauce would work on *so* many dishes! I'll bet if you put it on a Taco Bell chalupa it would suddenly be edible!
Dan W
northern CT, USA
10/25/2022
I LOVE this recipe! I always feel like I'm cheating when I make it because it's so delicious with so little effort. I use one can of full fat coconut milk and one can of water, reduces to a lovely consistency while the fish is baking and saves a ton of fat and calories! Any veg you need to use up here works... literally! Zucchini, chard, corn, peas, beans..... they all work. The best recipe, seriously.
Marg M
London ON
10/3/2022
This is so delicious it’s amazing. I only had Gulden’s and it worked. Added corn off the cob and zucchini since that’s what I had. Incredible.
Jaimie
Camino, CA
8/3/2022
I made this dish as written. Outstanding! I had all the ingredients in my pantry or freezer.
Margo
Portland Oregon
11/13/2021