This is one those dishes that is bound to make your family and friends happy. Hilsa fish is very special to Bengalis and Bangladeshis, and baking it in such a delicious way will make anyone happy, anytime. Serve with warm steaming pulao or fried rice.
1 packet of ready made crispy and crunchy potato chips ( around 20 chips)
4-5 tomato, carrot, cucumber and lettuce leaf slices for decoration
In a saucepan, add the whole Ilish fish, turmeric powder, salt, red chili powder and 2 cups of water. Heat and allow the fish to cook until the water dries up to form thick gravy. In between, turn over the side of the fish for even cooking. Set the fish aside to cool.
Now cut the fish in such a way so that the fish and tail can be separated. Slowly peel open the fish skin and set aside. Carefully take out the fish meat so that the central fish bone does not break. Set aside the fish meat in a bowl.
Heat a non stick frying pan with 1 tablespoon of ghee. Fry the fish head, tail and the main fish bone. Do not break the fish done.
Boil 2-3 potatoes. Set aside to cool.
Meanwhile, pick out the tiny fish bones from the fish meat set aside on a bowl.
Heat a non stick frying pan with 1 tablespoon of ghee and soybean oil. Fry about 2 tablespoons of onion slices and 4-5 green chilies. Fry the onions until the slices turn golden and crispy brown. Set aside the fried onions and green chilies in a bowl.
Now in the same pan, add the fish meat. Also mix in about 3 tablespoons ( or as preferred) chopped green chilies and 3 tablespoons of the coriander leaves, 1/2 cup of onion slices and 1 teaspoon of black pepper powder.
Fry the meat for a while-but be careful so that the meat is not over fried. Set aside the fried fish meat.
Peal the skin of boiled potatoes. Now mash the potatoes with rest of the chopped coriander leaves, green chilies and black pepper powder, vinegar, oyster, soy and fish sauces.
Add the fish meat to the potato mix. Mash the meat and potato well.
In a greased baking tray, add half of the fish meat-potato mixture in a fish like shape.
Place the central fish bone in the middle. Align the fish head and tail accordingly.
Cover the fish bone with the rest of the fish-potato mixture.
Bake the fish meat with the head and tail at 180-200 degree Celsius for 25-30 minutes.
Sprinkle the previously fried onion slices and green chilies on the fish body.
Arrange the potato chips on the fish body so that the chips look like fish scales. So you will have to start from one end of the fish body and cover the entire fish as one layer.
Decorate the plate with tomato, carrot, cucumber and lettuce leaf slices.