Shawkats steamed fish with mustard masala
Rick Stein’s Far Eastern Odyssey is our cookbook of the week. It offers a wide variety of mouth watering dishes from Southeast Asia and the Indian subcontinent. If you want more recipes from this book, click here.
4t black mustard seeds
6T mustard oil
75g onions, peeled, halved and thinly sliced
40g garlic, peeled, thinly sliced
1t turmeric powder
2t chilli powder
4 x 175g fish steaks hake, gernard, or cob
50g red onion, peeled, thinly sliced
1 green chilli, thinly sliced
- Place the mustard seeds into a spice grinder and grind to a fine powder.
- Heat the mustard oil in a small frying pan, then add the onions, garlic, turmeric powder, chilli powder, mustard seed powder and salt. Gently fry for 3-4 minutes, or until the onions and garlic are softened and slightly browned.
- Transfer the mixture into a food processor and blend to a smooth paste. Spread half of the paste over one side of each fish steak.
- Tear off four 30cm squares of aluminium foil and place each fish steak, paste side down, into the centre of each piece. Spread the remaining spice paste over each fish steak.
- Scatter the sliced red onion over the fish and sprinkle over the green chilli. Fold up the foil and crimp the edges to seal and make four parcels. Place the parcels into a steamer, cover and steam for 20 minutes, or until the fish is cooked through (the fish should be opaque and flake easily when gently pushed at the thickest part).
- Unwrap each parcel and lift the fish onto warmed serving plates. Spoon over the juices from the parcels and serve.
Wickedfood Cooking School runs cooking classes throughout the year at its purpose-built Johannesburg cooking studios. Cookery classes are run in the mornings and evenings 7 days a week (subject to a minimum of 12 people). The venue is also popular for corporate events and private functions – team building cooking classes, birthdays, kitchen teas, and dinner parties with a difference.
Our cooking lessons are hands-on, where every person gets to participate in the preparation of the dishes. They are also a lot of fun where you not only learn new skills, but get to meet people with similar interests. For corporate groups and teambuilding cooking classes these events are a novel way of creating staff interaction or entertaining clients.