Photograph by Emma Fishman, food styling by D’mytrek Brown
Canned coconut milk and bottled yellow mustard transform into a lush, speedy, luxurious sauce for firm whitefish fillets. This recipe is inspired by the flavors of Bengali ilish bhapa, an exquisitely simple dish that celebrates hilsa, a prized fish in West Bengal and Bangladesh. The fish is eminently swappable. Sub with an equal quantity of roasted shrimp, scallops, chicken, tofu, cauliflower, or sweet potato. Instead of the snappy green vegetables, use tiny creamy potatoes, canned chickpeas, or ruffles of torn kale and adjust the cook time accordingly.
