Serves 4
Recipe by Two Raw Sisters

INGREDIENTS

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 dried red lentils
2 cups water
1 tsp sea salt
Black Pepper
1 tbsp miso paste
Juice of 1 lemon
2 large handfuls of baby spinach, chopped

TO SERVE
Cooked Brown Rice
Coconut yoghurt
Fresh coriander, roughly chopped
Roasted peanuts, roughly chopped

METHOD
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, dried red lentils, 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.

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.