4 x Chatham Blue fillets
2 cloves of garlic, crushed + finely chopped
3-4 cm piece of ginger, grated
3-4 cm piece of turmeric, grated or 1 tsp ground turmeric
1x brown onion, finely diced
1-2 tbsp Oil
1 tsp ground cumin
1 tsp ground coriander
½ tsp ground cinnamon
1 large carrot, grated
1 zucchini, grated
400ml can of coconut cream
1 cup of red lentils
2 cups water
1 tsp sea salt
1 tbsp miso paste
Juice of 1 lemon
2 large handfuls of baby spinach, chopped
Cooked Brown Rice
Fresh coriander, roughly chopped
Roasted peanuts, roughly chopped
Heat the oil, over a medium heat in a large pot. Add the garlic, ginger, turmeric and onion. Sauté for 3-4 minutes.
Add the cumin, coriander + cinnamon and continue to sauté for another couple of minutes. Then add the grated carrot, zucchini, coconut cream, water, sea salt + black pepper. Stir everything together and bring to a simmer.
Cook for 20-25 minutes. At the very end, add the tbsp of miso paste, lemon juice + spinach and stir until well combined, allowing the spinach to wilt.
Preheat oven to 180 degrees. In an oven proof baking tray, bake Chatham Blue fillets in oven for 8-10 minutes, or until cooked to your liking.To serve, place baked fish on top, place some cooked brown rice in a bowl and top with the dhal, followed by a dollop of coconut yoghurt. Followed by a sprinkle of chopped coriander + peanuts.
Add to your family recipe book.
Recipe by: Two Raw Sisters