Ingredients
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4 boneless barramundi fillets
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2 cups thick European style yoghurt
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1/2 bunch coriander leaves
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1 lemonzested
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3/4 teaspoon cumin
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3/4 teaspoon turmeric
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sea salt flakes
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pepper grinder
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Butter
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Lentils
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600 grams brown lentilsdry weight, soaked in water overnight
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1 stalk celery
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2 garlic cloves
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500 millilitres Chicken Stockvegetable can be substituted
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1 teaspoon ground cumin
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1 teaspoon ground turmeric powder
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extra virgin olive oil
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sea salt flakes
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pepper grinder
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Salsa
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large cucumberpeeled, seeded and cut into fine dice, approx 1 cup
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3 tablespoons white wine vinegar
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1 1/2 tablespoons icing sugar
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1 1/2 tablespoons extra virgin olive oil
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sea salt flakes
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pepper grinder
Directions
Indian cuisine is a very versatile cuisine and can be incorporated into modern cuisine very easily. Also, thanks to its plethora of spices and flavours it is the ultimate cuisine for inspiration, you can virtually take it in any direction you wish and still end up with something that reflects that Indian origin. In this recipe I have used the Indian technique of marinating in yoghurt for the fish. Slowly cooked the lentils in popular Indian spices and topped the whole dish off with a refreshing salsa to contrast the strong flavours of the fish and lentils.
Fish
- Mix the yoghurt, lemon zest, coriander leaves, coriander root, cumin, turmeric, a touch of salt and pepper and mix well.
- Place the fish in the yoghurt marinade and massage well, place in the refrigerator for at least 4 hours.
Lentils
- Wash and drain the lentils well.
- In a medium saucepan over medium-high heat, soften the vegetables in a little oil.
- Add the garlic and spices and continue to cook for a further 5 minutes.
- Add the drained lentils and stir in the stock ½ cup at a time.
- Do not add the next ½ cup until all the last liquid has been absorbed to prevent over cooking.
- Taste the lentils as you go and stop cooking once they are cooked al’dente.
Salsa
- In a medium mixing bowl place the vinegar, sugar, olive oil and a touch of salt and pepper and mix well.
- Add the vinegar mix to the cucumber and the chopped mint.
- Toss it all together and set aside.
Final Preparation and Assembly
- Preheat oven to 180 degrees (350 fahrenheit)
- In a non stick pan over hight heat sear the fish fillets in a little butter mixed with olive oil.
- Once seared on both sides transfer the fish to the oven for approx 12 minutes (depends on thickness of fish).
- While the fish cooks return the lentils to a medium flame and warm through.
- Add a touch more stock to ensure that they are a little moist on the outside, (you want them to be slightly sloppy).
- Arrange 4 deep serving plates and spoon an even amount of lentil mix into the base of each, place one piece of fish in the centre of the lentils and top the fish with a touch of the salsa, serve immediately and enjoy with a nice glass of white or even a light bodied beer.
