Bloch’s Gizzard Shad

COOKING EVERY FISH IN THE WORLD 🐟 🌍
Episode 55 – Bloch’s Gizzard Shad
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BIN: Nematolosa nasus
FR: Chardin gros nez
ESP: Machuelo narigón
IN: Koi meen / noonah / kebasi
BD: Berang / borong
PH: Dahon-dahon / kabasi
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The wait is over, here’s the recipe you have been asking me for all along: Shorshe Ilish, or mustard hilsa shad – the national fish dish of Bangladesh! Instead of cooking the fish whole, I’m applying a French filleting technique to deal with those nasty pin bones, whilst using these to make a delicious XO sauce. Zero waste!
Fish supplied by: Fin + Bone London
Fish Daddy filleting knife by Savernake Knives
XO Sauce recipe: Josh Niland
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Ingredients (serves 2):
800g whole ilish / hilsa fish
Masala:
40g yellow mustard seeds
20g black mustard seeds
60ml warm water
3 green chillies
1 tbsp mustard oil
1/2 tsp of salt & sugar
1 tsp Nigella seeds
1/2 turmeric
Pinch of red chilli powder
Splash of coconut milk
XO Sauce:
250ml grape seed oil
75g diced spring onions
75g diced ginger
50g diced garlic
100g diced red chillies
100g dried fish skins & bones
60g dark soy sauce
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Recipe:
1. Fillet the fish as shown in this reel. Reserve the bones.

2. XO Sauce: dry the bones at 200C for 30-45 minutes. Chop finely. Add the spring onions, garlic and ginger to a pan and fry for a couple of minutes. Tthen add the chillies, fish bones and soy sauce. Simmer gently for 30 minutes and transfer to a jar. Keeps for up to two months.

3. Shorshe Ilish: marinate the fish fillets with a little turmeric, salt and mustard oil for 30 minutes. Blend the soaked mustard seeds (don’t strain), green chillies and tbsp of mustard oil until you receive a paste. Start frying the Nigella seeds, turmeric and chilli powder for a few seconds. Add the paste, cook for 3-4 minutes, then add the coconut milk and bring to a simmer. Poach the fish for a few minutes and serve with steamed Basmati rice and the XO sauce and enjoy! 🐠