Moroccan style White Bass on Konkani Lentils (kulith) Recipe
Ingredients
| 1 White Bass or any other fleshy white fish (we asked the fishmonger to cut 3? pieces and we split each piece and de-boned it at home) | ||
| Lentils (we used our native lentils called kulith- these are smaller and have a nuttier flavor to them) | ||
| Garlic | 5 Clove (5gm), sliced | |
| Cinnamon stick | 1 | |
| Paprika | 2 Teaspoon | |
| Pine nuts | 1/2 Cup (16 tbs) | |
| Black pepper | 1/2 Teaspoon | |
| Coriander leaves | 1 Cup (16 tbs) | |
| EVOO | 1 Tablespoon | |
| Lemon juice | 1 Tablespoon | |
| Lemon zest | 1 Teaspoon | |
Directions
Rub some sea salt, paprika and lemon juice on the fish and let it marinate till you are done with the lentils (about 20 minutes). Cook the lentils (esp. if you are using kulith) in a pressure cooker for 20 minutes. Meanwhile, chop garlic and coriander leaves. Add pine nuts to a pan, toast for 1 minute. Add EVOO and when it is hot, stir in the garlic and heat for no more than another minute. To this add the rest of the ingredients and the lentils.
In a separate pan (not non-stick) put some EVOO and when hot, place the bass, skin side up. Depending on the thickness, let it cook for 1-2 minutes. No more. As it is 1/2 way done, use a torch and torch the top part. The bass tends to curl on itself as you do that. Make sure that by the time you go over the skin, the cooking is done (no more than 2 minutes). Place a dollop of lentils and serve 1-2 pieces per plate. Garnish with lemon zest etc. and serve.
In a separate pan (not non-stick) put some EVOO and when hot, place the bass, skin side up. Depending on the thickness, let it cook for 1-2 minutes. No more. As it is 1/2 way done, use a torch and torch the top part. The bass tends to curl on itself as you do that. Make sure that by the time you go over the skin, the cooking is done (no more than 2 minutes). Place a dollop of lentils and serve 1-2 pieces per plate. Garnish with lemon zest etc. and serve.
Chef
