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Tandoori crusted Franschhoek salmon trout fishcakes with beetroot raita and Malay spice oil

30 minutes

Fragrant poached fish on dhal

Serves 4

Difficulty Easy

Prep Time 20 minutes

Cooking Time 20 minutes

Ingredients

1 cup dried lentils (or 1 tin cooked lentils)
2 shallots, finely chopped
1 T hot olive oil
2 cloves garlic, crushed
1 T sambal oelek (or chilli paste)
2 t mustard seeds
handful of chopped coriander
1 l vegetable stock
1 t tamarind paste
1 t turmeric
4 portions of dorado (or any other firm white fish)

Method

Gently cook dried lentils according to package instructions. Drain if necessary.

In a separate saucepan over a medium to low heat, fry finely chopped shallots in hot olive oil until softened.

Fold in crushed garlic, sambal oelek and mustard seeds. Add the lentils and a handful of chopped coriander and keep on a gentle heat until warmed through.

To poach the fish: Combine the organic vegetable stock with the tamarind paste and turmeric. Bring to a gentle simmer, place the portioned fish into the liquid and poach for about 10 minutes until opaque and tender but still firm.

Serve the fish atop generous helpings of dhal.

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Tandoori crusted Franschhoek salmon trout fishcakes with beetroot raita and Malay spice oil

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Fragrant poached fish on dhal

Fragrant poached fish on dhal

Ingredients

Method