Bhapa, or steamed hilsa, is undeniably a staple in Bangladeshi traditional cuisine. However, imagine if I told you that this dish could become even more delectable with a touch of Rakhine influence. I might be pushing boundaries here, but every word of what I have said holds true.

Bhapa Ilish. Photo: Shaharin Amin Shupty

At a glance, you might not even recognise it as a fish dish. The reason is clear: this steamed hilsa lacks any elaborate spices. It simply consists of a well-cut piece of sea hilsa, complemented by green chilli, lemon, and an ample amount of onions. As a result, the dish not only resembles a coconut milk-based delicacy due to its pale appearance, but it also retains the authentic flavour of hilsa.

And that flavour, as I have already hinted previously, is truly divine. It is so delightful that even after finishing the fish and rice (cooked with katari bhog rice), you will find yourself unable to resist savouring the ghastly gravy as if it were a soup!