Sambal Cod & Coconut Dal
Serves 2, with leftover dal
Flaky cod glazed with sweet, spicy sambal and served over creamy coconut dal scented with lime leaves. It’s topped with fresh coriander, lime and crispy fried onions adding freshness, vibrancy and crunch.
If you like this recipe, try my Cod & Beluga Lentils with Courgette & Pea Puree.
Tips & Tricks
Sambal: Sambal is a Malaysian chilli sauce, and can vary in heat, sweetness and salt. Give it a taste beforehand or use it sparingly the first time you’re working with it. I love this brand in particular, but you could also make your own. Alternatively, you could use another spicy paste, like harissa or chipotle, but the flavours will be different.
Cod: Thick, evenly sized fillets cook most consistently. Hake, pollock or sea bass would also work.
Dal: The dal recipe below serves 4 because it makes wonderful leftovers and freezes well too. I will often double it to fill my freezer ready for busy midweek dinners.
Equipment.
sharp knife & chopping board
deep frying/sauté pan
frying pan
saucepan with lid
kitchen roll
Ingredients.
2 large cod fillets, or other white fish, skin on
1 tbsp sambal paste (see notes above)
1 tbsp neutral oil, like avocado or vegetable
Dal: (serves approx. 4)
200g / 1 cup split red lentils
400ml / 1⅔ cups full-fat coconut milk
300ml / 1 ¼ cups cold water, plus extra as needed
½ tsp ground turmeric
½ tsp sea salt, plus extra to taste
1/4 tsp freshly ground black pepper
5-8 dried lime leaves
1 large onion
2 tbsp ginger & garlic paste
1 tbsp cumin seeds
1 tsp garam masala
2-4 whole fresh green chillies
1–2 tbsp coconut oil, or neutral oil
To serve: (optional - choose a few)
Fresh coriander
Crispy fried onions
Lime juice
Shredded or desiccated coconut
Chopped spring onion
Method.
Remove the cod from its packaging, season the skin side generously with salt and place on kitchen paper. Spread the sambal paste over the top of each fillet and set aside to marinate (at room temp)
Meanwhile, rinse the lentils thoroughly under cold running water. Add them to a medium saucepan with the coconut milk, water, turmeric, salt and lime leaves.
Bring to a gentle simmer and simmer for 20 minutes (10 covered, then 10 uncovered), stirring regularly, until the lentils are very soft and creamy. Add more water if needed.
Meanwhile, slice or finely dice the onion and add to a pan with the coconut oil and a pinch of salt. Cook on medium for around 15 minutes until soft and caramelised.
About 5 minutes towards the end, add the cumin seeds & garam masala, frying for a few mins.
Then add the ginger & garlic paste and whole chillies for the final few minutes until the mixture is thick, golden and fragrant.
Stir the onion mixture through the cooked lentils and check seasoning.
Finally, preheat a frying pan on a medium heat. Add a splash of neutral oil and the cod fillets skin-side down. Cook for around 5 minutes on the skin, then flip for the last minute or so until just cooked (cooking time will vary depending on the thickness of the fish).
Allow to rest for a few minutes before serving, meanwhile prepare your chosen toppings.
Serve the cod over the dal in shallow bowls, and top with your chosen garnishes.
