Barramundi with Spiced Red Lentils - The West Australian

Serves: 4

Prep Time: 15 min

Cook Time: 30 min


175g red lentils
1/4 tsp ground turmeric
600ml fish stock
pinch of salt, to taste
450g barramundi or other white fish fillets
2 tbsp vegetable oil
1 1/2 tsp cumin seeds
1 tbsp grated fresh ginger
1/2 tsp cayenne pepper
1/2 tbsp lemon or lime juice
2 tbsp chopped fresh coriander
fresh coriander leaves

lemon or lime wedges to garnish


Put the lentils in a pan with the turmeric and fish stock. Bring to the boil, then lower the heat, cover with a tight-fitting lid and simmer for 20-25 minutes, until the lentils are just tender. Remove from the heat, season with salt and set aside.

Cut the skinned fish fillets into large chunks with a sharp knife. Place the pieces on a plate, cover with cling wrap and store in the refrigerator until required.

Heat oil in a small, heavy frying pan over medium-low heat. Add the cumin seeds and cook, stirring occasionally, until they begin to pop and give off their aroma, then add the grated ginger and cayenne pepper. Stir-fry the spices for a few seconds more, then pour the mixture into the lentils. Add the lemon or lime juice and the chopped coriander and stir them gently into the mixture.

Lay the pieces of fish on top of the lentils, cover the pan and then cook gently over low heat for 10-15 minutes, or until the fish is tender and cooked through.
Spoon the fish and lentil mixture on to warmed plates. Sprinkle the whole coriander leaves over the top and garnish each serving with one or two lemon or lime wedges. Serve immediately.

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