Seared Halibut Fillet With Bengali-Style Mustard Sauce

A deconstruction of a dopiaza made at the Cinnamon Club.

SERVES 4

For the mustard sauce:

mustard oil 2 tbsp
bay leaf 1
black onion seeds ½ tsp
fennel seeds ½ tsp
onion 1, finely sliced
ginger-garlic paste 1 tsp using 2.5cm piece of ginger and 1 clove garlic, grated on a microplane, or use chopped ginger and chopped garlic
red chilli powder ½ tsp
ground turmeric ½ tsp
tomato 1, finely chopped
wholegrain mustard 2 tbsp
fish stock or water 500ml
green chillies 3 slit lengthwise in ½
salt 1 tsp
sugar ½ tsp
garam masala ¼ tsp
fresh coriander 1 tbsp, chopped
coconut milk 240ml

For the marinade:

black onion seeds ½ tsp
fennel seeds ½ tsp
dried red chilli 1, coarsely crushed
vegetable or corn oil 1 tbsp
salt 1 tsp
thick halibut fillet (or pollock or other firm white fish) 4 x 180g pieces
vegetable or corn oil 1 tbsp
pressed rice flakes (pawa) 2 tbsp

To garnish:

ghee or butter 2 tsp
red onion 1, cut into rings
black onion seeds a pinch
salt a pinch
lemon juice of ½

First make the mustard sauce. Heat the oil in a heavy-based pan, add the bay leaf, onion seeds and fennel seeds, then quickly add the onion. Sauté until the onion is golden brown, then add the ginger and garlic paste, chilli powder and turmeric. Stir-fry over a medium heat for 3-4 minutes, then add the tomato and cook for 4-5 minutes, stirring frequently so the mixture doesn't stick to the bottom of the pan. Add the mustard and cook over a medium heat for 3 minutes. Now pour in the stock or water and bring to a simmer.

Add the green chillies, salt, sugar, garam masala and coriander, then add coconut milk, cover the pan and simmer for 2-3 minutes. Check the seasoning, remove from heat and set aside.

Mix together all the ingredients for the marinade, rub them over the fish and set aside for 10-15 minutes. To cook the fish, heat the oil in a large ovenproof frying pan, add the halibut, skin-side down, and sear for 3-4 minutes. Turn and sear the other side for 2 minutes, then transfer the pan to an oven preheated to 200C/gas mark 6 for 6-8 minutes, until the fish is just cooked. Sprinkle with pressed rice flakes (pawa) and serve immediately.

Meanwhile, for the garnish, heat the ghee or butter in a frying pan, add the onion rings and cook, stirring constantly, until tender and well browned. Sprinkle with the black onion seeds and salt and drizzle with the lemon juice.

To serve, pour the sauce on to 4 deep plates, place the fish on top and garnish with the onion rings. 

(Courtesy of The Cinnamon Club)