I got this idea from Australian Good Food, a great magazine well worth a look.
A salmon fillet is needed for this dish but I find ocean trout a little better. I also love a fillet with skin on. Whatever fish you choose make sure to pin bone it first. Nothing spoils a fish meal like unexpected bones.
Firstly cook some basmarti rice in chicken stock.
For the dhal I combine
1 diced red onion
1 diced tomato
2 tbs spicy masala (you can use a ready made one, or make your own)
1 cup red lentils
3 cups chicken stock
Simmer until lentils are cooked
Finely cook the fish, 3/4 of cooking time should be skin side down.
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