Fragrant poached fish on dhal

Fragrant poached fish on dhal

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  • 4
  • Easy
  • Carb Conscious Dairy free Fat conscious Pescatarian
  • 20 minutes
  • 20 minutes


  • 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)

Cooking Instructions

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.

Abigail Donnelly Recipe by: Abigail Donnelly
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Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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