Fermented Mustard Seed and Lime Pickle with Grilled Fish

Indian · Year-round · 180 min · Serves 4 · By Lesapor Test Kitchen

This dish combines the bold flavors of fermented mustard seed and lime pickle with tender grilled fish. The fermentation process enriches the pickle with tang and complexity, adding a unique depth to the dish. Serve this healthy and vibrant meal year-round for a taste of India.

Ingredients

• 1 cup yellow mustard seeds
• 1/2 cup fresh lime juice
• 2 tablespoons sea salt
• 1 teaspoon turmeric powder
• 1/4 teaspoon asafoetida
• 4 limes, cut into wedges
• 1/4 cup mustard oil
• 4 fillets white fish such as cod or halibut, about 6 oz each
• 1 tablespoon vegetable oil
• Flaky sea salt, to taste
• Freshly ground black pepper, to taste

Method

1. In a medium bowl, combine the mustard seeds, lime juice, sea salt, turmeric, and asafoetida. Stir well to mix.
2. Add the lime wedges to the bowl and mix until the limes are well coated with the mixture.
3. Transfer the mixture to a clean glass jar. Press down the limes to submerge them in the liquid. Seal with a lid and leave to ferment at room temperature for 2 days. Shake the jar occasionally to redistribute the contents.
4. After fermentation, heat the mustard oil in a small pan until it begins to smoke. Let it cool slightly, then pour it into the jar with the limes. Mix well and set aside.
5. Preheat a grill or grill pan over medium-high heat. Rub the fish fillets with vegetable oil, flaky sea salt, and black pepper.
6. Grill the fish fillets for 3-4 minutes on each side or until cooked through and slightly charred.
7. Serve the grilled fish with a generous spoonful of the fermented mustard seed and lime pickle on the side.