Not As Intended
Apr. 18th, 2022 07:32 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
madbakerThis week's Resolution Recipe: Bhapa Shorshe Maach (Steamed Mustard Salmon).
"The [CultPot] is a pro at steaming fish without overcooking it."
1/4 cup grated coconut
2 Tbsp stone-ground mustard
1/4 cup plain Greek yogurt (I used house-made yogurt drip-reduced in a cotton cloth)
1 Tbsp veg oil
1/4 tsp turmeric
1/4 tsp cumin
salt and pepper
2 Tbsp fresh dill
no garlic (Ha! I used... actually that amount.)
1 lb skin-on salmon fillets or other fish
2-3 green birds-eye chilies, slit in half lengthwise, or thinly sliced jalapenos (I used the latter)
cilantro for garnish
Combine the coconut, mustard, yogurt, oil, turmeric, cumin, salt, pepper, and dill in a small fud processor. Process until smooth.
Set a heatproof glass pan in the CultPot. Pour 1/3 of the sauce into the dish, spreading to coat evenly. Place the salmon on top and pour the remaining sauce evenly over the fish. Place the chilies on the fish.
Add 1 cup water to the CultPot and set the dish on a trivet. Steam on low pressure for 3 minutes. Depressurize, lift out, and serve the salmon with cilantro and rice.
What worked: We quite liked the sauce flavor and combination with the fish. It was pretty.
What didn't: The fish was not fully cooked!
The sliced chilies created hot spots; I think they would be better served ground up in the sauce.
Will I make it again? We might make this recipe, but we'd probably wrap in parchment and steam instead of using the CultPot. So from that standpoint the recipe was a complete failure.
"The [CultPot] is a pro at steaming fish without overcooking it."
1/4 cup grated coconut
2 Tbsp stone-ground mustard
1/4 cup plain Greek yogurt (I used house-made yogurt drip-reduced in a cotton cloth)
1 Tbsp veg oil
1/4 tsp turmeric
1/4 tsp cumin
salt and pepper
2 Tbsp fresh dill
no garlic (Ha! I used... actually that amount.)
1 lb skin-on salmon fillets or other fish
2-3 green birds-eye chilies, slit in half lengthwise, or thinly sliced jalapenos (I used the latter)
cilantro for garnish
Combine the coconut, mustard, yogurt, oil, turmeric, cumin, salt, pepper, and dill in a small fud processor. Process until smooth.
Set a heatproof glass pan in the CultPot. Pour 1/3 of the sauce into the dish, spreading to coat evenly. Place the salmon on top and pour the remaining sauce evenly over the fish. Place the chilies on the fish.
Add 1 cup water to the CultPot and set the dish on a trivet. Steam on low pressure for 3 minutes. Depressurize, lift out, and serve the salmon with cilantro and rice.
What worked: We quite liked the sauce flavor and combination with the fish. It was pretty.
What didn't: The fish was not fully cooked!
The sliced chilies created hot spots; I think they would be better served ground up in the sauce.
Will I make it again? We might make this recipe, but we'd probably wrap in parchment and steam instead of using the CultPot. So from that standpoint the recipe was a complete failure.
