Smoked Hilsa

Smoked Hilsa 

4 serving

• 1 big-size hilsa
• 2 teaspoons sugar
• 1 tablespoon vinegar castup
• 2 tablespoons cooking oil
• Red food colour
• Salt and sugar to taste

Scale the fish, snip of the fins and cut of the head. Gut and rinse. Slice out the fillets from both sides of the backbone.

(Smoked Hilsa)

Mix together the sugar, vinegar, oil, castup, food, colour( as much as you like) and salt. Rub the mixture on the fillets delicately. Marinate for 5 minutes. Put the fillets on a baking tray. Save the marinad.

Bake in a pre-heated oven 180ºC(350̊ F) for 30-45 minutes. Remove and leave to cool.

Lay the fillets cut-side up on a plain surface. Divide each fillet( into 4) neatly along the natural lines. With the tip of a knife carefully remove the small bones along the cut-sides (if touch can feel the fine bones). After removing the bones cut each piece in quarter.

Arrange the pieces on the baking tray as fillet shape as it was before. Spread the remaining marinade on the fish. Bake at 180̊ C (350̊ F) for 15-20 minutes.

Finally: Serve at lunch or dinner with boiled and butter potato.