作法
- 泡好的芥末籽瀝乾，與椰子絲、綠辣椒和少許水打成濃稠滑順的醬。芥末醬應深黃發亮、辛嗆刺鼻。
- 大碗中將芥末椰子醬與薑黃粉、喀什米爾紅椒粉、優格、鹽、糖與芥末油拌勻成濃稠醃料。
- 加入魚塊，每塊都裹滿醃料，靜置 20 分鐘。
- 香蕉葉於明火上稍烤軟。攤平一張葉子，中央放上魚，淋上充足醃料，再放上一條切開的綠辣椒。
- 把香蕉葉先對摺兩邊、再對摺另兩邊，以棉繩綁成緊實長方包。所有 4 塊魚比照處理。
- 蒸鍋水滾後放入葉包，蒸 18 分鐘。葉子會略呈橄欖綠，魚剛剛熟即可。上桌時當場拆開，讓香氣散開。配熱白飯食用，醃料化成醬汁。
Common questions
Can 蕉葉蒸西鯡魚 be made ahead?
蕉葉蒸西鯡魚 is best made and eaten the same day, but the components can be prepped earlier — chop and measure the ingredients up to a day ahead, refrigerated separately. Final cooking takes about 25 minutes.
Is 蕉葉蒸西鯡魚 spicy?
蕉葉蒸西鯡魚 as written is mild to mildly warming — the heat comes from aromatics rather than chili. Add fresh sliced chili or chili oil at the end if you'd like to push it spicier.
Is 蕉葉蒸西鯡魚 vegetarian or gluten-free?
This recipe is suitable for most diets. If you have specific restrictions, the substitutions section in each ingredient note covers the most common swaps.
How hard is 蕉葉蒸西鯡魚 to make at home?
蕉葉蒸西鯡魚 sits at intermediate difficulty — total time about 55 minutes. The ingredients are not unusual but the timing requires attention.
Can 蕉葉蒸西鯡魚 be scaled up or down?
This recipe is written for 4 servings. To scale, multiply each ingredient proportionally; the cooking times stay the same up to about double the volume. Beyond that, expect to cook in batches because of pan size and heat distribution.
文化背景
蕉葉蒸西鯡魚是孟加拉古老的蒸製手法——早於現代爐具，原本是把魚包好擱在煮飯的鍋上，藉米飯蒸氣慢慢蒸熟。這種方式呵護細緻的西鯡魚肉，避免直接受熱碎裂。香蕉葉帶來淡淡如茶的草本香，與芥末互補。比芥末黃魚更精緻，是達卡上層人家週日午餐與西鯡魚季節餐桌上的招牌。配白飯不可省略。
