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Bata Fish Mustard Butter Recipe

Bata Fish Mustard Butter Recipe

BataFish Mustard Butter Recipe, also known as labeo bata, is a popular freshwater fish in South Asian cuisine, particularly Bengali and Assamese cuisine. The combination of mustard and butter brings out the rich, tangy, and savory flavor of the fish, making it a delightful dish for both traditional and modern palates.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Main Course
Cuisine Indian
Servings 5
Calories 320 kcal

Equipment

  • Frying pan or kadai
  • Mixing bowl
  • sparkling
  • Spatula
  • pinch

Ingredients
  

  • 2 tablespoons mustard paste (Kasundi or Dijon mustard)
  • 3 tablespoons unsalted butter (or ghee for lactose-free)
  • 1 tablespoon olive oil
  • 1 tablespoon lemon juice
  • 1 teaspoon turmeric powder
  • 1 teaspoon red chili powder (optional for extra heat)
  • 1 teaspoon garlic, minced
  • 1 teaspoon fresh ginger, grated
  • 4 pieces of bata fish (about 500g)
  • Salt and pepper to taste
  • Fresh cilantro or parsley, chopped (for garnish)

Instructions
 

  • Prepare The Fish:
    After buying the battered fish from the market, clean the fish well and wash them in water.
    I have used a stick here to clean the fish. Mix turmeric powder, red chili powder, salt, and pepper in a bowl. Rub this spice mixture on the fish pieces and let it marinate for about 10-15 minutes.
  • Prepare The Masala:
    Mustard, ginger, and cumin mince are not prepared before frying the fish.
  • Fry The Fish:
    Heat oil in a pan and fry the fish one by one. Fry them for 3-4 minutes on each side, or until they are golden brown and cooked through. Remove the fish from the pan and set aside on a plate.
  • Make The Mustard Butter Sauce:
    Once the fish is fried, add a small amount of oil to the pan. When the sesame seeds are hot, add green chillies, minced mustard, and minced ginger to the middle of the pan
    Add and stir well. Stir well and pour the masala preparation water into it
    And pour another one to two cups of water. Stir well.
  • Assemble and Serve:
    Mix the fish in the masala water and add them one by one. Let the fish simmer in the sauce for about 2 minutes to absorb the flavors.
     
    Garnish with fresh chopped cilantro or parsley. Serve hot with steamed rice, cauliflower rice or a light salad.

Video

Notes

Choosing The Right Mustard:
Kasundi, a Bengali mustard sauce, adds authentic flavor and heat. If unavailable, Dijon mustard is a good substitute for a slightly milder flavor.
Control The Heat:
Adjust the amount of red chili powder and mustard as per your spice preference. For a lighter version, reduce or omit the chili powder.
Freshness of Fish:
Always use freshly battered fish for the best flavor and texture. If fresh is not available, frozen fish can be used, but make sure it is thoroughly thawed and dried before marinating.
Crispy Fish:
For a crispy texture, make sure the fish is dry before marinating, and don't crowd the pan while frying.
To Thicken the Sauce:
If the mustard butter sauce is too thin, reduce the heat a little more to thicken it. Avoid adding too much water as it can dilute the flavors.
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