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Thai-style Coconut and Smoked Haddock Lentils

Thai-style Coconut and Smoked Haddock Lentils

By OcadoLifePublished on 21 March 2025“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 Thai-style Coconut and Smoked Haddock Lentils. Inspired by kedgeree, it’s a generous, budget-friendly dish full of fresh flavours and satisfying textures. This recipe was first listed in OcadoLife as gluten free and can be easily adapted to be gluten free. When selecting products or using the add to trolley functionality please always ensure that the ingredients and products you select to purchase are gluten free.
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Time and servings

40 minsTotal time
6Servings
10 minsPrep time
30 minsCooking time

Ingredients

  • 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

  • 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.

  • Step 2

    Meanwhile, cook the rice as per the pack instructions.

  • 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.

  • 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.

  • 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.