If you love vibrant, flavorful dishes that brighten up your dinner table, you are absolutely going to adore this Golden Turmeric Fish with Sambal Tomat Recipe. This Indonesian-inspired baked fish is a brilliant celebration of fresh, aromatic ingredients like turmeric, lemongrass, and kaffir lime leaf, all combining into a stunning golden crust that locks in juicy, tender fish beneath. Paired with a zesty, slightly spicy sambal tomat topping made with fresh cherry tomatoes and red chili, this dish is not only a feast for the palate but also a joyful experience to prepare and serve. Trust me, once you try this recipe, it’s going to be a new favorite in your kitchen rotation.
Ingredients You’ll Need
Every ingredient here plays a crucial role in building the bold, layered flavors of the Golden Turmeric Fish with Sambal Tomat Recipe, while still keeping your prep simple and accessible. From the earthiness of fresh turmeric to the fresh zing of lime juice, these components add color, depth, and a beautiful aroma that will fill your kitchen.
- 4 x 180g / 6oz white fish fillets: Choose medium to thick, skinless fillets for perfect juiciness and an ideal canvas for the flavors.
- 1/2 tsp salt: Enhances the natural flavor of the fish and balances the dish.
- 1 tbsp lime juice: Adds bright acidity that tenderizes and lifts the fish’s taste.
- 1 small eschalot (about 1/4 cup, roughly chopped): Provides mild sweetness and a subtle bite to the turmeric paste.
- 1 garlic clove (finely grated): Gives that hint of aromatic pungency that complements the fish beautifully.
- 2 tsp fresh turmeric (finely grated or powdered): The star ingredient; delivers vibrant color and earthy warmth.
- 1 tsp ginger (peeled and finely grated): Adds a fresh, slightly spicy kick that brightens the paste.
- 1 1/2 tbsp macadamia nuts: Brings subtle buttery richness and texture to the turmeric curry paste.
- 1/4 tsp salt: Essential for seasoning the paste perfectly.
- 1/8 tsp black pepper: Just a touch to enhance the overall flavor profile.
- 1 kaffir lime leaf (torn by hand): Adds a fragrant citrus aroma that is unmistakably Indonesian.
- 2.5cm / 1″ fresh lemongrass (white part only, cut into 1cm pieces): Gives a refreshing, lemony fragrance and flavor.
- 1 tbsp oil: Used to blend the paste smoothly and ensure beautiful roasting.
- 2 tbsp water: Helps bring the turmeric paste to the right consistency.
- 2 tsp oil (for sambal tomat): Necessary to gently sauté the topping ingredients.
- 250g / 8oz cherry tomatoes (quartered): The base of the sambal tomat, offering sweetness and juiciness.
- 1 large red chili (deseeded and finely diced): Adjust according to your heat preference for a balanced kick.
- 2 tsp coriander/cilantro leaves (finely chopped, plus extra for garnish): Adds a fresh herbaceous brightness that finishes the dish.
- 1/4 tsp salt (for sambal): To season the tangy, spicy topping perfectly.
How to Make Golden Turmeric Fish with Sambal Tomat Recipe
Step 1: Prep Your Oven and Fish
First things first, preheat your oven to 200°C / 390°F (or 180°C if you have a fan). Grab a baking tray and line it with parchment paper so your fish won’t stick and cleanup stays easy. While the oven is warming up, sprinkle your fish fillets with salt, then drizzle them with fresh lime juice. Pop the fish in the fridge while you prepare the turmeric paste – this marinating step only needs about 10 minutes but really amps up the flavor.
Step 2: Whip Up the Turmeric Curry Paste
Now comes the fun part! Take your eschalot, garlic, fresh turmeric, ginger, macadamia nuts, salt, black pepper, kaffir lime leaf, lemongrass, oil, and water and toss them in a container that can accommodate your stick blender. Blitz everything until you get a smooth, spreadable paste. If needed, add a splash more water to get just the right consistency. This golden paste is the magic that gives the dish its signature color and aromatic depth.
Step 3: Coat the Fish and Bake
Spread the turmeric paste generously over the tops of each fish fillet—avoid the underside so the bottom stays light and the flavors concentrate on top. Place the coated fish on your prepped baking tray and slide it into the oven. Bake for around 15 minutes or until the internal temperature registers about 55°C/131°F. This ensures the fish is perfectly cooked through, juicy, and tender without drying out.
Step 4: Rest and Prepare the Sambal Tomat
Once out of the oven, carefully transfer the fish to a serving plate so it isn’t sitting in residual heat on the tray, which could continue cooking it. Let your fish rest for 3 minutes to allow the juices to settle. Meanwhile, heat 2 teaspoons of oil in a non-stick pan over medium heat. Toss in your quartered cherry tomatoes, diced chili, and salt, sautéing for 2 minutes just until the tomatoes start to soften gently. Stir in chopped coriander, then remove from heat.
Step 5: Serve Your Golden Turmeric Fish with Sambal Tomat Recipe
Lay the warm fish fillets over a bed of steaming rice and lovingly spoon the vibrant sambal tomat over the top. Finish with extra fresh coriander leaves for that burst of green freshness. This dish is a complete sensory experience – with golden turmeric hues contrasting against bright reds, fresh greens, and that mouthwatering aroma that fills the room.
How to Serve Golden Turmeric Fish with Sambal Tomat Recipe
Garnishes
Fresh coriander leaves sprinkled on top are an absolute must—they add both color and a refreshing herbal note that complements the turmeric and sambal beautifully. For an extra touch, thin slices of red chili can bring a splash of visual heat and an extra tickle of spice. A wedge of lime on the side invites each eater to add a citrus kick as desired.
Side Dishes
Rice is the classic partner here, especially fragrant jasmine or steamed basmati, as it soaks up the flavorful juices perfectly. For something more vibrant, try pairing it with a crisp cucumber salad or lightly sautéed greens like bok choy or spinach with garlic and a squeeze of lime to echo the flavors in the dish.
Creative Ways to Present
You can get really playful and serve the fish in banana leaves if you have them—a traditional Indonesian touch that imparts a gentle aroma and makes for stunning presentation. For casual meals, individual cast iron skillets or rustic wooden boards lined with parchment both look beautiful and keep the fish warm at the table. Don’t forget to drizzle any extra sambal tomat on the side for guests to add as much as they like!
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, store the fish and sambal separately in airtight containers in the refrigerator. This keeps the fish moist and the sambal fresh without blending their textures prematurely. Consume within 2 days for best flavor and food safety.
Freezing
Golden Turmeric Fish with Sambal Tomat Recipe doesn’t freeze perfectly due to the fresh tomato topping and delicate fish texture. However, you can freeze the turmeric paste separately for up to one month—just thaw it in the fridge before use to enjoy a quick version of this dish later.
Reheating
When reheating, gently warm the fish in a low oven (around 150°C / 300°F) covered loosely with foil to avoid drying out, just until heated through. Reheat the sambal tomat in a small pan over low heat, stirring occasionally, to keep its fresh and vibrant taste intact.
FAQs
Can I use other fish besides white fish fillets for this recipe?
Absolutely! While white fish like cod or snapper works wonderfully for the delicate texture, you can also experiment with salmon or even firm fish like halibut. Just adjust baking times accordingly to avoid overcooking.
What if I can’t find fresh turmeric or kaffir lime leaves?
If fresh turmeric is unavailable, high-quality powdered turmeric is a fine substitute, though the flavor may be a little less bright. Dried kaffir lime leaves or a few drops of lime zest can replace fresh leaves, but for best aroma, go fresh when possible.
Is this recipe very spicy?
The dish carries a gentle warmth mostly from the fresh chili in the sambal tomat. You can adjust the amount of chili to suit your taste, removing seeds for less heat or adding more for a spicier kick. The turmeric paste itself is mild and aromatic.
Can I prepare the turmeric paste in advance?
Yes, the turmeric curry paste keeps well in the fridge for up to 3 days in an airtight container. This can save time when you’re ready to make the fish, just smear it on fresh and bake as directed.
What’s the best rice to serve with this dish?
Jasmine or basmati rice are ideal choices because their fragrant, fluffy texture pairs perfectly with the moist, flavorful fish and bright sambal tomat. You could also try coconut rice for a richer, creamier option.
Final Thoughts
There’s something truly special about the Golden Turmeric Fish with Sambal Tomat Recipe—it’s bright, fresh, and bursting with tropical Indonesian flavors that transform simple ingredients into a memorable meal. Whether you’re cooking for family or impressing friends, this dish hits the perfect balance of savory, tangy, and aromatic every single time. Give it a go, and I promise you’ll be reaching for this recipe again and again!
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 an aromatic Indonesian baked fish recipe featuring white fish fillets marinated in a vibrant turmeric curry paste, then baked to juicy perfection. Served with a fresh, spicy Sambal Tomat topping, this dish combines bold southeast Asian flavors with simple, healthy ingredients for a colorful and satisfying 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 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″ 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), deseeded and finely diced
- 2 tsp coriander/cilantro leaves, finely chopped (plus extra for garnish)
- 1/4 tsp salt
Instructions
- Prep: Preheat your oven to 200°C / 390°F (or 180°C fan). Line a baking tray with parchment paper to prevent sticking and ease cleanup.
- Quick fish marinade: Sprinkle the fish fillets evenly with 1/2 teaspoon salt and drizzle over the lime juice. Place in the fridge to marinate briefly—just 10 minutes while you prepare the paste works perfectly.
- Turmeric Curry Paste: Combine the eschalot, grated garlic, fresh turmeric (or powdered substitution), grated ginger, macadamia nuts, 1/4 tsp salt, black pepper, torn kaffir lime leaf, lemongrass pieces, 1 tablespoon oil, and 2 tablespoons water in a container suitable for a stick blender. Blend until smooth, adding small amounts of water if needed until the mixture reaches a spreadable paste consistency.
- Slather and bake: Spread the turmeric curry paste generously over the top surfaces of the marinated fish fillets only (avoid the underside). Place the fillets on the lined tray and bake in the preheated oven for 15 minutes, or until the internal temperature reads 55°C/131°F—just cooked but still very juicy.
- Rest: Remove the fish from the oven and transfer fillets off the hot tray to stop further cooking. Let rest for 3 minutes before serving to allow juices to redistribute. Serve over rice, topped with the Sambal Tomat and an extra sprinkle of fresh coriander.
- Sambal Tomat Topping: Heat 2 teaspoons oil in a non-stick pan over medium heat. Add the quartered cherry tomatoes, diced red chilli, and 1/4 teaspoon salt. Sauté for about 2 minutes until the tomatoes soften slightly. Stir through chopped coriander and spoon the mixture over the baked fish just before serving.
Notes
- Note 1: Use medium to thick white fish fillets like cod, snapper, or barramundi for best results.
- Note 2: Eshalot can be substituted with mild shallots or a small red onion if unavailable.
- Note 3: Fresh turmeric offers the best flavor and color; powdered turmeric is a suitable substitute if necessary.
- Note 4: Macadamia nuts add richness and texture, but can be swapped out for cashews or almonds if needed.
- Note 5: Kaffir lime leaf adds citrus aroma; if unavailable, a small amount of lime zest can be used.
- Note 6: Use only the white lower part of lemongrass for a milder flavor, finely chopped.
- Note 7: Adjust red chilli quantity based on your preferred spice level; removing seeds lessens heat.
