Steamed Rohu with Ginger & Greens

Name: Steamed Rohu with Ginger & Greens
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 4 servings
Cuisine: bengali
Ingredients: 600 g rohu fish (cut into 4 thick fillets, cleaned and patted dry, skin on); 200 g spinach (washed, thick stems removed, roughly chopped); 2 tbsp mustard oil; 2 inch ginger (cut into fine julienne); 4 pcs garlic (cloves, finely sliced); 2 pcs green chili (slit lengthwise); 1.5 tbsp yellow mustard seeds (soaked in 3 tbsp water for 15 minutes, ground to a coarse paste); 0.5 tbsp poppy seeds (soaked with mustard seeds, ground together); 3 tbsp yogurt (beaten smooth, at room temperature); 1 pinch turmeric powder; 0.5 tsp salt; 0.5 tsp sugar; 1 tbsp lemon juice (freshly squeezed); 2 tbsp coriander leaves (chopped, for garnish); 3 tbsp water (for mustard paste)

RATING

0.0/5

TASTE SCORE

8/10

Delicate, flaky rohu fillets steamed with pungent ginger, fresh greens, and a gentle mustard-kissed sauce. This light Bengali-inspired dish comes together in under 30 minutes and tastes clean, aromatic, and wonderfully satisfying without a drop of excess oil.

PREP

15m

COOK

12m

SERVES

1 PIECE

267 cal

SERVINGS

METHOD · 6 STEPS

prep · ~15 min
Soak and grind the mustard-poppy paste.
Soak yellow mustard seeds and poppy seeds in 3 tablespoons of water for 15 minutes. Grind to a coarse paste using a spice grinder or mortar and pestle.
mix · ~3 min
Make the steaming sauce.
1.In a mixing bowl, combine the mustard-poppy paste with beaten yogurt, turmeric powder, salt, sugar, and lemon juice.
2.Add half of the julienned ginger and half of the sliced garlic. Mix well into a smooth, pourable sauce.
3.Taste and adjust salt if needed.
prep · ~5 min
Prepare the fish and plate for steaming.
1.Pat the rohu fillets completely dry with a paper towel.
2.Spread the chopped spinach evenly on the heatproof plate as a bed.
3.Place the rohu fillets over the spinach in a single layer.
4.Pour the mustard-yogurt sauce evenly over the fish, coating each fillet.
5.Scatter the remaining ginger, garlic, and the green chilies on top. Drizzle with mustard oil.
steam · ~12 min
Steam the fish until just cooked.
Bring water to a rolling boil in the steamer pot. Carefully place the plate inside the steamer basket, cover tightly, and steam over medium-high heat for 10–12 minutes until the fish flakes easily with a fork and the spinach has wilted.
TIPAvoid lifting the lid during the first 8 minutes — the trapped steam cooks the fish evenly.
rest · ~2 min
Rest the fish for 2 minutes before serving.
Turn off the heat and let the plate sit undisturbed in the steamer for 2 minutes. The juices will settle and thicken slightly.
garnish
Garnish with fresh coriander and serve hot.
Scatter chopped coriander leaves over the steamed fish. Serve immediately straight from the plate with plain steamed rice on the side.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Pat the rohu fillets bone-dry before steaming to prevent excess moisture from diluting the sauce.
2
Do not over-soak the mustard seeds—15 minutes is enough to soften them without losing their pungent kick.
3
Use a wide, shallow heatproof plate so the fish sits in a single layer and steams evenly.
4
If you don't have a steamer, set a wire rack inside a large pot with 1 inch of simmering water and cover tightly.
5
For the most vibrant colour, use fresh spinach and avoid overcooking—it should wilt but stay bright green.
6
Let the fish rest for exactly 2 minutes after steaming so the sauce thickens and clings to each fillet.

RECIPE VARIATIONS