Dry Fish Burta

Ingredients

• 4 ounces Arabian dried beckty fish (or any dried fish) (About 1/4 of a typical dried fish portion)
• 1 teaspoon Mustard oil (Can substitute with olive oil if mustard oil is unavailable)
• 1 medium Onions, finely sliced (Sliced very thin)
• 2 whole Green chilies, finely chopped (Adjust to taste; can use 1/4 teaspoon red chili flakes as substitute)
• 2 tablespoons Fresh lime juice (About 1 lime)
• 0.5 teaspoon Salt (To taste; dried fish is already salty)

Instructions

1. 1Slice the onion very thinly and finely chop the green chilies. Set aside together in a bowl.
2. 2Place the dried fish under a broiler or over an open flame. Broil for 3-4 minutes per side until the fish is well-roasted and fragrant, turning once. The fish should become crispy and slightly charred.
3. 3Allow the broiled fish to cool slightly, then carefully remove all bones. Break apart the fish and pick through it thoroughly to ensure no bones remain.
4. 4Using a mortar and pestle or food processor, pound or pulse the deboned fish until it reaches a nearly powdered consistency. The texture should be fine and flaky.
5. 5Transfer the powdered fish to a mixing bowl. Add the mustard oil and mix thoroughly with a spoon until the oil is completely incorporated into the fish.
6. 6Squeeze fresh lime juice over the prepared onions and chilies. Mix well to combine.
7. 7Add the onion, chili, and lime juice mixture to the fish and oil mixture. Mix thoroughly with a spoon until all ingredients are well combined. Taste and adjust salt if needed, keeping in mind the dried fish is already salty. Serve immediately or refrigerate until ready to serve.