Crisp Fish with Pumpkin and Lentil Salad
Photography by Vanessa Wu.
Crispy fish parcels with pumpkin and lentils. A tasty fish meal perfect for family dinners.
Serves: 4
INGREDIENTS
800 grams firm white fish fillets
sea salt and freshly ground pepper
2 teaspoons curry powder
22 cm square or round banh trang rice paper wrappers
4 tablespoons chopped chives
olive oil
knob of butter
Salad
200 grams green Puy lentils
3 tablespoons extra virgin olive oil
small knob butter
300 grams pumpkin, peeled and diced
1 red onion, thinly sliced
2 cloves garlic, crushed
zest of 1 lemon
small handful coriander, chopped
2 tablespoons soy sauce
juice of 1 lemon
2 teaspoons sesame oil
METHOD
Lentils: Cook the lentils in a pan of boiling, salted water until tender. Drain well.
Heat the oil and butter in a sauté pan and cook the pumpkin, onion and garlic until the vegetables are tender. Add the remaining ingredients and the cooked lentils. Season and gently combine.
Fish: Cut the fish into 10 cm long pieces and sprinkle both sides with sea salt, freshly ground pepper and curry powder.
Dip the rice paper rounds one at a time into hot water to soften then place on a tea towel. Sprinkle with chives and place a fish fillet on top. Fold in the sides and fold to enclose like a parcel. Repeat with the remaining rice paper and fish fillets.
Heat the olive oil and butter in a sauté pan. Add the fish parcels and cook for 2-3 minutes each side or until the rice paper is golden and crisp and the fish is tender. Cooking time depends on the thickness of the fish.
To serve: Spoon the salad onto serving plates and top with a piece of fish. The salad can be served warm or at room temperature. Garnish with lemon wedges.
Keep up to date with
dish weekly recipes,
food news, and events.
latest issue:
Issue #115
Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!