600gmSalmonsteak washed, cleaned and descaled, cut into equal sizes
3tbspYellow Mustard seeds - 30 gm
1tspBlack Mustard seeds- 5 gm
½ + ¼tspTurmeric powder
Salt to taste
In a bowl take both types of mustard seeds and 1 tsp salt, soak them into the water for 2 hours. I prefer to soak into hot water.
Put the soaked seeds in your tea strainer, pour water to wash the seeds, then transfer them into your spice grinding jar. Add salt to taste, 2-3 green chillies, ¼ tsp turmeric powder and about 3-4 tbsp of water to make a paste.
Marinate the fish pieces in a steel tiffin box with salt, turmeric powder, mustard paste, 2-3 tbsp of water and 1½ tbsp of mustard oil. Place the slit green chillies on the top of each fish pieces. Drizzle the remaining mustard oil on the top. Cover with the tiffin box a lid, let it marinate for at least 15 to 20 minutes.
Take a cooking pot with lid, where the tiffin box can fit in. Place a metal rack, Pour boiling water into the pot, place the tiffin box, cover the pot with lid, over high heat, let it cook for 5 minutes, reduce the heat to medium-low and cook for another 15 minutes.
Turn off the heat, let it sits for at least 10 minutes, then serve with steamed rice and enjoy!
If you don’t have metal tiffin box you can use a cake pan. For steaming cover the pan with foil.