If you’re looking for a dish that bursts with vibrant color, fresh flavors, and a subtle kick of spice, the Golden Turmeric Fish with Sambal Tomat Recipe is a must-try. This Indonesian-inspired baked fish recipe perfectly balances the earthiness of turmeric with the brightness of lime and the spicy warmth of fresh chili, all topped with a lively, tangy tomato sambal that will make every bite sing. With just a handful of simple ingredients, you’ll create an impressive and healthful meal that’s as beautiful on the plate as it is delicious.
Ingredients You’ll Need
Each ingredient in this recipe plays a vital role, whether it’s bringing color, fragrance, texture, or a punch of flavor. These essentials work together to create the moist, golden crust on the fish and the fresh, spicy sambal topping that makes this dish unforgettable.
- White fish fillets (4 x 180g / 6oz): Medium to thick, skinless fillets work best to soak up the turmeric paste without drying out.
- Salt (1/2 tsp + 1/4 tsp + 1/4 tsp): Enhances flavor and balances the brightness of lime and chili.
- Lime juice (1 tbsp): Adds a fresh, zesty tang that awakens the fish and brightens the dish.
- Eschalot (1 small): Gives a mild onion flavor that blends seamlessly in the turmeric curry paste.
- Garlic clove (1, finely grated): Infuses a subtle depth of savoriness without overpowering.
- Fresh turmeric (2 tsp, finely grated) or powdered turmeric: The heart of the golden hue and earthy warmth.
- Ginger (1 tsp, peeled and finely grated): Adds a zingy brightness and aids digestion.
- Macadamia nuts (1 1/2 tbsp): Ground to add richness and a gentle crunch to the curry paste.
- Black pepper (1/8 tsp): Mild heat that accentuates the spices without overwhelming.
- Kaffir lime leaf (1, torn): Brings a unique citrus aroma essential to Southeast Asian cuisine.
- Fresh lemongrass (2.5cm / 1″, white part only): Delivers a bright, lemony fragrance crucial for authenticity.
- Oil (1 tbsp for paste + 2 tsp for sambal): Helps meld the flavors and keeps the fish moist.
- Water (2 tbsp): Adjusts the curry paste to the perfect spreadable consistency.
- Cherry tomatoes (250g / 8oz, quartered): The base of the sambal, offering natural sweetness and acidity.
- Large red chili (1, deseeded and finely diced): Adds fresh heat to balance the sweetness of the tomatoes.
- Coriander/cilantro leaves (2 tsp finely chopped + extra): Provides a fresh herbaceous note both cooked and as a garnish.
How to Make Golden Turmeric Fish with Sambal Tomat Recipe
Step 1: Prep Your Oven and Baking Tray
Start by preheating your oven to 200°C (390°F) or 180°C if you have a fan-assisted model. Line a baking tray with parchment paper to ensure the fish cooks evenly without sticking, making cleanup a breeze.
Step 2: Marinade the Fish
Sprinkle the fish fillets evenly with salt and drizzle with lime juice, giving them a gentle marinade that wakes up the delicate fish with bright acidity. Pop them into the fridge while you prepare the turmeric paste; just 10 minutes is enough to let the flavors begin to infuse.
Step 3: Blend the Turmeric Curry Paste
Combining the eschalot, garlic, fresh or powdered turmeric, ginger, macadamia nuts, salt, black pepper, kaffir lime leaf, lemongrass, oil, and water, blitz everything with a stick blender until smooth. Adding the right amount of water is key to achieving a rich paste consistency that will cling perfectly to your fish.
Step 4: Coat and Bake the Fish
Generously slather the turmeric paste over the tops of each fish fillet, avoiding the undersides so they cook evenly. Place them on the prepared tray and bake in the oven for 15 minutes until the fish reaches an internal temperature of 55°C (131°F). This ensures a juicy, medium doneness that’s cooked through without being dry.
Step 5: Let the Fish Rest
Remove the fish from the oven and transfer to a serving plate to rest for 3 minutes. Resting is essential because it lets the juices redistribute, keeping every bite moist and flavorful.
Step 6: Prepare the Sambal Tomat Topping
Heat oil in a non-stick pan over medium heat, then add quartered cherry tomatoes, finely diced chili, and salt. Sauté for 2 minutes until the tomatoes soften slightly but still hold some texture. Stir through fresh coriander leaves and immediately spoon this vibrant sambal over the rested fish just before serving.
How to Serve Golden Turmeric Fish with Sambal Tomat Recipe
Garnishes
Fresh coriander leaves sprinkled over the sambal and fish lend a bright herbal lift that complements the earthy turmeric perfectly. A wedge of lime adds an optional extra zing that guests can squeeze over to personalize their plates.
Side Dishes
This dish pairs beautifully with simple steamed jasmine rice to soak up the golden turmeric flavors and spicy sambal. For a refreshing contrast, serve with lightly sautéed greens like bok choy or a crisp cucumber salad dressed with rice vinegar and sesame oil.
Creative Ways to Present
For a vibrant table centerpiece, arrange the turmeric-glazed fish fillets on a large platter, cascade the sambal tomat on top, and scatter extra chopped coriander and crushed toasted nuts around. Serving in banana leaves or rustic wooden boards also adds a charming, authentic touch that impresses every time.
Make Ahead and Storage
Storing Leftovers
Store any leftover golden turmeric fish in an airtight container in the refrigerator. It will stay fresh for up to two days, though fish is always best enjoyed as soon as possible for optimal taste and texture.
Freezing
If you want to preserve it longer, wrap the cooked fish securely in plastic wrap and place it in a freezer-safe container. Frozen, the fish will maintain quality for up to one month, but the texture after thawing might be a bit softer than fresh.
Reheating
Reheat gently in a low oven (around 150°C / 300°F) to avoid drying out, or warm in a covered pan over low heat. Avoid microwave reheating if possible, as it can make the fish tough and unevenly heated. Reheat the sambal separately on the stove to keep its fresh taste.
FAQs
Can I use frozen fish fillets for this recipe?
Absolutely! Just make sure to thaw them thoroughly and pat dry before marinating and cooking to get the best texture and flavor with the Golden Turmeric Fish with Sambal Tomat Recipe.
What type of white fish works best?
Firm, medium to thick white fish fillets like cod, snapper, or halibut work wonderfully because they hold together well under the turmeric paste and oven heat without flaking apart.
Can I substitute fresh turmeric with powdered turmeric?
Yes, powdered turmeric is a fine alternative if fresh is unavailable. Use about half the quantity since it has a more concentrated flavor, and it will still give that gorgeous golden hue and warm earthiness.
Is the sambal tomat very spicy?
The heat level can be easily adjusted by choosing milder or hotter chilies and varying the amount you add. The recipe balances mild warmth with fresh tomato sweetness but feel free to tailor it to your spice preference.
Can I make this recipe vegan?
You can, by swapping out the fish for thick slices of tofu or eggplant and following the same turmeric paste and sambal tomat process. It won’t be the same as the signature Golden Turmeric Fish with Sambal Tomat Recipe, but it will still deliver vibrant flavor!
Final Thoughts
This Golden Turmeric Fish with Sambal Tomat Recipe is one of those dishes that makes you want to invite friends over just so you can watch their faces light up with every bite. It’s fresh, colorful, and packed with flavor while remaining quite simple to prepare. Once you experience that tender fish coated in golden turmeric paired with the tangy, spicy tomato sambal, you’ll find it hard not to make it again and again. So go ahead, try this recipe—your taste buds will thank you!
Print
Golden Turmeric Fish with Sambal Tomat Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Indonesian
Description
Golden Turmeric Fish is a vibrant Indonesian baked fish recipe featuring a fragrant turmeric curry paste that infuses tender white fish fillets with bold flavors. Served with a fresh, tangy Sambal Tomat topping, this dish is a delightful combination of aromatic spices, citrus, and fresh herbs perfect for a healthy, flavorful meal.
Ingredients
Fish and Marinade
- 4 x 180g / 6oz white fish fillets, medium to thick, skinless
- 1/2 tsp salt
- 1 tbsp lime juice
Turmeric Curry Paste
- 1 small eschalot (~1/4 cup roughly chopped)
- 1 garlic clove, finely grated
- 2 tsp fresh turmeric, finely grated (or substitute with powdered turmeric)
- 1 tsp ginger, peeled and finely grated
- 1 1/2 tbsp macadamia nuts
- 1/4 tsp salt
- 1/8 tsp black pepper
- 1 kaffir lime leaf, torn by hand
- 2.5cm / 1 inch piece fresh lemongrass, white part only, cut into 1cm pieces
- 1 tbsp oil
- 2 tbsp water
Sambal Tomat Topping
- 2 tsp oil
- 250g / 8oz cherry tomatoes, quartered
- 1 large red chilli (cayenne pepper), deseeded and finely diced (adjust to taste)
- 2 tsp coriander/cilantro leaves, finely chopped (plus more for garnish)
- 1/4 tsp salt
Instructions
- Prep: Preheat the oven to 200°C / 390°F (180°C fan). Line a baking tray with parchment paper to prevent sticking and make cleanup easier.
- Quick fish marinade: Lightly sprinkle the fish fillets with 1/2 teaspoon salt, then drizzle evenly with 1 tablespoon lime juice. Place in the refrigerator for about 10 minutes to allow the flavors to penetrate while you prepare the paste.
- Turmeric curry paste: Combine the eschalot, garlic, fresh turmeric (or powdered turmeric), grated ginger, macadamia nuts, 1/4 teaspoon salt, black pepper, torn kaffir lime leaf, lemongrass pieces, 1 tablespoon oil, and 2 tablespoons water in a container suitable for your stick blender. Blend until the mixture forms a smooth paste that can be easily spread over the fish. Add more water if necessary to reach a spreadable consistency.
- Slather and bake: Spread the turmeric curry paste generously on the top side of each fish fillet, leaving the underside plain. Place the fillets on the prepared baking tray and bake in the preheated oven for 15 minutes, or until the internal temperature of the fish reaches 55°C / 131°F, which means it is cooked to medium and remains juicy and tender.
- Rest: Once baked, remove the fish from the oven and transfer the fillets off the tray to stop further cooking. Allow the fish to rest for 3 minutes. Serve over rice and garnish with extra fresh coriander leaves.
- Sambal Tomat topping: While the fish rests, heat 2 teaspoons of oil in a non-stick pan over medium heat. Add the quartered cherry tomatoes, diced red chilli, and 1/4 teaspoon salt. Sauté for 2 minutes until the tomatoes soften slightly. Stir in the chopped coriander leaves and spoon this sambal topping over the fish before serving.
Notes
- Note 1: Use medium to thick white fish fillets such as snapper, cod, or barramundi for best results.
- Note 2: Eshalot can be substituted with a small shallot or mild onion if unavailable.
- Note 3: Fresh turmeric provides the best aroma and color; if using powdered turmeric, use about 1/2 teaspoon to substitute 2 teaspoons fresh.
- Note 4: Macadamia nuts add a subtle richness; you can substitute with cashews if preferred.
- Note 5: Kaffir lime leaf imparts a distinctive citrus aroma; if unavailable, a small strip of lime zest can be used as alternative.
- Note 6: The white part of lemongrass is tender and aromatic; discard the woody green parts.
- Note 7: Adjust the amount of red chili to your preferred spice level.
