Non-VegetarianMishing cuisine Main Course

Mishing Style Apong-Steamed Fish

Name: Mishing Style Apong-Steamed Fish
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: Mishing
Ingredients: 500 g small river fish; 3 tbsp apong (rice beer); 1 tbsp Ginger; 4 cloves Garlic; 4 pieces green chilli; 2 tbsp local herbs (bhedailota or similar); 1 tsp Salt; 2 large pieces banana leaf

River fish marinated with herbs and a splash of local rice beer, wrapped in banana leaf and steamed until delicately fragrant — a Mishing riverside classic.

🇮🇳India· Assam

Prep: 20 min
Cook: 30 min
Total: 50 min
Servings: 4
Difficulty: Medium
Calories: 190 kcal

Ingredients

0 of 8 gathered

Servings

500 g small river fish — cleaned
3 tbsp apong (rice beer) — or substitute with a splash of rice vinegar
1 tbsp Ginger — crushed
4 cloves Garlic — crushed
4 pieces green chilli — crushed
2 tbsp local herbs (bhedailota or similar) — chopped, or use coriander
1 tsp Salt — to taste
2 large pieces banana leaf — for wrapping

Equipment

•Banana leaves
•Steamer or fire-side rack

Nutrition

Per serving, approximate

Calories: 190 kcal
fat: 9 g
carbs: 2 g
fibre: 1 g
protein: 20 g
calories: 190 kcal

Instructions

1
Clean the fish thoroughly. Pat it completely dry.
2
Coat the fish in crushed ginger, garlic, green chilli, chopped herbs, salt and rice beer. Leave it for 20 minutes.
3
Pass the banana leaves quickly over an open flame until soft and bendable.
4
Place the marinated fish onto the banana leaf. Fold the leaf into a tight parcel.
5
Tie and secure the parcel with a thin strip of banana leaf or string.
6
Steam the parcel over boiling water or place beside hot embers for 20–25 minutes until the fish is cooked through.
7
Carefully open the parcel. Serve the fish hot straight from the leaf.

Chef's tips

Wrap the parcel tightly so the fish steams in its own juices without drying out. If apong (rice beer) is unavailable, use a splash of vinegar and a pinch of sugar.