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
Scale
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.
