Here’s a quick overview of the primary ingredients to prepare this flavourful dish. For exact measurements, refer to the recipe card below:

• Olive Barb Fish: This mild, sweet fish is star of the dish, pairing beautifully with the savory flavours like garlic. Ensure it’s at room temperature for even cooking. If Olive Barb isn’t available, don’t worry! Cod, Catfish, red snapper, Tilapia or sea bass make excellent substitute. Each brings its unique flavour and texture, offering a delightful twist to the recipe. While they may differ slightly from Olive Barb, the creamy mustard sauce with a touch of garlic complements them beautifully.

• Olive Oil: Prevents the fish from sticking to the pan and enhances overall flavour.

• Lemon Juice: Acidity in lemon juice helps to neutralize the “fishy” smell and taste, effectively balancing the flavour and adding a bright, citrusy flavour that complements the mild taste of most fish.

• Garlic: Fresh, minced garlic cooks to a nutty, aromatic perfection in the butter, complementing the fish.

• Dijon Mustard: Dijon Mustard acts as a subtle thickener adding depth to the sauce.

• Kasundi/Grainy Mustard: Kasundi is a mustard sauce. It has the pungent paste of fermented mustard seeds, and spices. This is much stronger and sharper mustard sauce than other kinds. If you can’t find kasundi you can use grainy mustard as substitute.

• Heavy Cream: Heavy cream provides a rich, velvety texture to the sauce. Avoid using milk for this recipe, heavy cream ensures the sauce is thick and luscious.

• Butter: The ultimate ingredient for flavour and richness- don’t skip it.

• Fresh Parsley : To enhance the dish’s freshness and to add a pop of colour, fresh Parsley leaves are added. Fresh parsley elevate the flavours beautifully.