Mustard-Glazed Fish with Coconut Rice

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Flaky hilsa fish caramelized in Bengali mustard paste, served over creamy coconut rice with a hint of lime. This indian-inspired seafood ready in about 45 minutes pairs hilsa fish fillets, brown mustard seeds, coconut milk for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 680 calories and feeds 2, 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.

★ 4.2 (13 ratings) Prep: 25 min Cook: 20 min Serves 2 Indian cuisine 680 cal/serving
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Ingredients

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Instructions

  1. Step 1: Rinse 1 cup basmati rice under cold water until water runs clear, then soak for 30 minutes. Drain and cook with 1.5 cups water until tender (18-20 minutes).
  2. Step 2: Grind 2 tsp brown mustard seeds with 1 tbsp water into a smooth paste. Heat 3 tbsp mustard oil in a skillet over medium heat, add 1 tsp cumin seeds and 2 finely chopped shallots, sautéing for 2 minutes until shallots soften.
  3. Step 3: Add 1 tbsp grated ginger to the skillet, stir for 30 seconds until fragrant, then add 12 oz hilsa fish fillets. Cook 3-4 minutes per side until fish is opaque and mustard paste turns golden.
  4. Step 4: Stir 1 cup coconut milk into the skillet, reduce heat to low, and simmer for 5 minutes until sauce thickens slightly. Squeeze 1 tbsp lime juice over fish, then top with 2 tbsp chopped cilantro.
  5. Step 5: Fluff cooked rice and serve fish with coconut rice, drizzling any remaining sauce over both.

Frequently asked questions

How long does Mustard-Glazed Fish with Coconut Rice take to make?

Total time is about 45 minutes (25 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Mustard-Glazed Fish with Coconut Rice?

Refrigerate in a covered airtight container for up to 3–4 days (FDA FoodKeeper guideline for cooked fish). Store any fresh salsa or citrus-based garnish in a separate container — it keeps for up to 2 days. Freeze cooked fish (without fresh garnishes) for up to 3 months; thaw overnight in the fridge and reheat gently at 275°F until just warmed through to preserve texture.

Can I substitute ingredients in Mustard-Glazed Fish with Coconut Rice?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Mustard-Glazed Fish with Coconut Rice for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Mustard-Glazed Fish with Coconut Rice?

Indian seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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