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Thai-style Coconut and Smoked Haddock Lentils

By OcadoLife
“South-East Asian flavours, including lemongrass, fish sauce, coconut and ginger, are a great match for smoked fish,” says Lola Milne – recipe writer, food stylist and author of One Dish Fish – who created these…
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Time and servings

Total time
Servings
Prep time
Cooking time

Ingredients

12 total
  • 2 tbsp sunflower oil
  • ½ (190g) jar thai red curry paste
  • 1 (400ml) tin coconut milk
  • 1 stick lemongrass, tough outer layer discarded, finely chopped
  • 300g red lentils
  • 450g brown long grain rice
  • 1 tbsp fish sauce
  • 1 (280g) pack smoked haddock
  • 1 white cabbage, shredded
  • 20g ginger, very finely sliced
  • ½ (30g) bunch coriander, finely chopped
  • 1 lime, cut into wedges

Method

5 steps

  1. Step 1

    Heat 1 tbsp oil in a medium-sized pan. Add the curry paste, 2 tbsp coconut milk and the lemongrass; fry for a few mins, until the oil begins to separate. Add the lentils and remaining coconut milk, then use the empty tin to add 1½ tins of water; bring to the boil. Reduce to a simmer; cook for 25 mins or until the lentils are soft.

  2. Step 2

    Meanwhile, cook the rice as per the pack instructions.

  3. Step 3

    Stir the fish sauce into the lentils. Top with the fish; cover and cook for 5 mins or until the fish is cooked through.

  4. Step 4

    Heat the remaining 1 tbsp oil in your largest pan or wok. Add the cabbage, season with salt, then add a splash of water and stir-fry for 5 mins or until tender and a little charred.

  5. Step 5

    Divide the rice and lentils between bowls, with the fish flaked over. Top with some cabbage, followed by the ginger, some coriander and a wedge of lime.