Mustard-Crusted Bhetki Fish with Coconut Rice

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Crisp mustard-coated fish fillets served with fragrant coconut rice and a fresh cilantro coconut milk drizzle. This Indian recipe, ready in about 45 minutes, pairs Bhetki fish fillets, Mustard seeds, Vegetable oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 550 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 25 min Serves 4 Indian cuisine 550 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a small skillet, heat 1 tbsp vegetable oil over medium heat. Add 2 tbsp mustard seeds and cook until they pop, about 1 minute. Add 1 tbsp minced ginger and 2 minced garlic cloves, and cook for 30 seconds until fragrant. Remove from heat and stir in 1/4 cup mustard paste until smooth.
  2. Step 2: Place the 4 (6 oz) bhetki fish fillets on a baking sheet lined with parchment paper. Brush the mustard paste mixture evenly over both sides of the fish.
  3. Step 3: Bake in a preheated oven at 400°F for 12-15 minutes until the fish is opaque and flakes easily.
  4. Step 4: While the fish bakes, combine 1/2 cup long-grain white rice, 1 cup water, and 1/4 cup shredded coconut in a saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 18 minutes. Remove from heat and let stand covered for 5 minutes; fluff with a fork.
  5. Step 5: In a small bowl, mix 1/2 cup coconut milk and 1/4 cup chopped cilantro. Serve the fish with the coconut rice and drizzle with the coconut milk mixture.

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