If you’re searching for a stunning dish that bursts with vibrant color and unforgettable flavor, the Golden Turmeric Fish with Sambal Tomat Recipe is your new best friend. This Indonesian-inspired baked fish features a luscious golden turmeric marinade that infuses each fillet with warmth and earthiness, beautifully complemented by a zesty sambal tomat topping that adds just the right hint of spice and tang. It’s not only a feast for your palate but also a radiant centerpiece on your dinner table that promises to impress family and friends alike.
Ingredients You’ll Need
Getting the ingredients right is key to nailing the perfect balance of taste, color, and texture in the Golden Turmeric Fish with Sambal Tomat Recipe. Each element is simple yet plays an essential role in creating this mouthwatering masterpiece.
- 4 x 180g white fish fillets: Opt for medium-thick, skinless varieties like snapper or cod for the best texture and flavor absorption.
- 1/2 tsp salt: A pinch to enhance the natural freshness of the fish.
- 1 tbsp lime juice: Adds a bright, citrusy zing that lifts the marinade.
- 1 small eschalot: Roughly chopped, it brings a subtle sweetness and depth.
- 1 garlic clove: Finely grated to infuse warmth and savoriness throughout the dish.
- 2 tsp fresh turmeric: Finely grated for that iconic golden hue and earthy flavor; powdered turmeric works if fresh is unavailable.
- 1 tsp ginger: Adds a zingy freshness that balances the turmeric’s earthiness.
- 1 1/2 tbsp macadamia nuts: Ground or finely chopped for gentle crunch and buttery richness.
- 1/4 tsp salt: For the turmeric curry paste seasoning.
- 1/8 tsp black pepper: Adds subtle heat without overpowering the dish.
- 1 kaffir lime leaf: Torn by hand to release its fragrant oils, giving the paste a unique aromatic lift.
- 2.5cm piece fresh lemongrass: Use the tender white part, chopped finely to add freshness and citrus notes.
- 1 tbsp oil: For blending and baking, helps carry flavors and ensures moistness.
- 2 tbsp water: Adjusts paste consistency for easy spreading.
- 2 tsp oil (for sambal): Helps sauté the topping ingredients for enhanced flavor.
- 250g cherry tomatoes: Quartered to create a juicy, tangy sambal tomat topping.
- 1 large red chili: Deseeded and finely diced, add more or less depending on your spice preference.
- 2 tsp coriander leaves: Fresh and finely chopped, gives the sambal a fresh herbal note and a burst of green color.
- 1/4 tsp salt (for sambal): Balances all the ingredients beautifully in the topping.
How to Make Golden Turmeric Fish with Sambal Tomat Recipe
Step 1: Prep the Oven and Tray
Begin by preheating your oven to 200°C (390°F; 180°C fan). Line a baking tray with parchment paper—this will keep things neat and ensure your fish doesn’t stick, making cleanup a breeze. Getting your workstation primed helps the cooking flow seamlessly.
Step 2: Marinate the Fish
Sprinkle the fish fillets evenly with salt, then drizzle with lime juice for a gentle tang. Pop them into the fridge while you prepare the turmeric curry paste. Just 10 minutes is enough for the citrus to work its magic, tenderizing the fillets and infusing a faint zing, which brightens the overall profile of the dish.
Step 3: Create the Turmeric Curry Paste
Place the eschalot, garlic, fresh turmeric, ginger, macadamia nuts, salt, pepper, kaffir lime leaf, lemongrass, 1 tbsp oil, and water into a container that fits your stick blender. Blend until you get a smooth paste that’s thick enough to slather on the fish. This paste is the soul of the dish, delivering powerful flavors and that beautiful golden color we all love.
Step 4: Slather the Fish and Bake
Generously smear the curry paste over the top surface of each fish fillet, avoiding the underside so the paste’s flavors really shine when baked. Place the fillets on your lined tray and bake for 15 minutes or until the internal temperature reaches 55°C (131°F). This timing ensures the fish is perfectly cooked through—juicy and tender without drying out.
Step 5: Rest the Fish
Once baked, remove the fish from the oven and transfer it off the tray to halt further cooking. Let it rest for about 3 minutes; this step lets the juices redistribute, giving you moist, flavorful fillets every time.
Step 6: Make the Sambal Tomat Topping
While the fish rests, heat 2 tsp oil in a non-stick pan over medium heat. Toss in the quartered cherry tomatoes, finely diced chili, and salt. Let them sauté for about 2 minutes until the tomatoes soften slightly but still hold some texture. Stir in the chopped coriander leaves to finish, then spoon the sambal tomat over your golden turmeric fish just before serving. This topping beautifully contrasts the rich fish with zesty and spicy freshness.
How to Serve Golden Turmeric Fish with Sambal Tomat Recipe
Garnishes
A scattering of fresh coriander leaves adds a burst of vibrant green and an herbal brightness that complements the rich turmeric flavors. For extra zest, a wedge of lime on the side invites everyone to add a little more citrus if they like. You might even sprinkle some toasted macadamia nuts on top for irresistible crunch and nuttiness.
Side Dishes
This dish pairs wonderfully with fluffy steamed jasmine or basmati rice, which soaks up all those aromatic juices perfectly. For something green and fresh, lightly sautéed bok choy or a crisp cucumber salad dressed with lime and chili will refresh the palate and balance the richness of the fish.
Creative Ways to Present
For a special occasion, serve your golden turmeric fish family-style on a large platter with the sambal tomat artfully drizzled on top and around the edges. Alternatively, lay each portion over a bed of turmeric-infused rice, garnished with edible flowers or thinly sliced red chilies for that extra wow factor. It’s a feast that looks as remarkable as it tastes.
Make Ahead and Storage
Storing Leftovers
If you have leftover Golden Turmeric Fish with Sambal Tomat, keep it in an airtight container in the fridge for up to 2 days. Store the sambal separately to maintain its fresh textures, then reheat the fish gently to avoid drying it out.
Freezing
You can freeze the turmeric-marinated fish before baking for up to 1 month. Wrap each fillet tightly in plastic wrap and place in a freezer bag. It’s best to prepare the sambal tomat fresh rather than freezing it, as its texture changes when thawed.
Reheating
Reheat the fish gently in a low oven (around 150°C/300°F) until warmed through to keep it moist and tender. Avoid microwaving if possible, as this can overcook the fish and dull the vibrant turmeric color. Add fresh sambal tomat after reheating for the best flavor experience.
FAQs
Can I use powdered turmeric instead of fresh?
Absolutely! While fresh turmeric gives the brightest color and vibrant flavor, powdered turmeric is a convenient substitute. Use about half the amount of powdered turmeric, as it has a more concentrated flavor, and adjust the paste consistency with extra water as needed.
What types of fish work best for this recipe?
Medium to thick fillets of white fish such as snapper, cod, sea bass, or tilapia are excellent choices. They can handle the baking process without falling apart and soak up the turmeric marinade beautifully.
How spicy is the sambal tomat topping?
The sambal tomat has a gentle heat that can be adjusted by the amount of red chili you add. Removing the seeds reduces the spiciness for those who prefer milder flavors, making it very customizable to your taste.
Can I make this recipe vegan or vegetarian?
This particular dish centers around fish, but you can experiment with firm tofu or thick slices of eggplant as a substitute. Use the turmeric marinade and bake or roast them similarly, then top with the sambal tomat for a delightful plant-based twist.
Is the macadamia nut essential in the paste?
The macadamia nuts add a lovely richness and slight crunch to the turmeric paste, but if you have nut allergies or can’t find them, you can omit them or try a small amount of cashew nuts as a substitute. The paste will still be delicious and flavorful.
Final Thoughts
There’s something wonderfully satisfying about preparing and sharing the Golden Turmeric Fish with Sambal Tomat Recipe. From its vibrant golden color to the tantalizing blend of spices and fresh tomatoes, it’s a dish that brings warmth and brightness to any table. Give it a try—you might just find your new favorite way to enjoy baked fish that’s as delightful to make as it is to eat.
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 succulent white fish fillets with bold flavors. This dish is complemented by a zesty sambal tomat topping made with cherry tomatoes, red chili, and fresh coriander, making it perfect served over steamed rice for a wholesome and aromatic 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 of fresh lemongrass, white part only, cut into 1cm pieces
- 1 tbsp oil
- 2 tbsp water (plus extra if needed)
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 baking or parchment paper to prevent the fish from sticking and to make cleanup easier.
- Quick fish marinade: Sprinkle the fish fillets evenly with 1/2 tsp salt and drizzle them with 1 tbsp lime juice. Place the fish in the fridge and let it marinate for about 10 minutes while you prepare the turmeric curry paste, allowing the flavors to lightly penetrate the fish.
- Turmeric Curry Paste: In a container suitable for a stick blender, add the eschalot, grated garlic, fresh or powdered turmeric, grated ginger, macadamia nuts, 1/4 tsp salt, black pepper, torn kaffir lime leaf, chopped lemongrass, 1 tbsp oil, and 2 tbsp water. Blend with the stick blender until smooth, adding extra water if needed to achieve a paste consistency that can be easily spread onto the fish.
- Slather and bake: Remove the fish from the fridge and generously smear the turmeric curry paste over the top surfaces of the fish fillets (avoid the underside). Place the coated fillets on the lined baking tray and bake in the preheated oven for 15 minutes until the internal temperature reaches 55°C (131°F). The fish should be medium cooked, juicy, and not dry.
- Rest: Take the fish out of the oven and carefully transfer the fillets off the tray to prevent continued cooking from residual heat. Let the fish rest for 3 minutes before serving. This resting helps the juices redistribute, ensuring moist fish. Serve the fish over steamed rice with the sambal tomat topping and garnish with extra fresh coriander leaves.
- Sambal Tomat Topping: Heat 2 tsp oil in a non-stick pan over medium heat. Add the quartered cherry tomatoes, diced red chili, and 1/4 tsp salt. Sauté for about 2 minutes until the tomatoes soften slightly but retain some texture. Stir in the chopped coriander, then spoon the sambal tomat generously over the baked fish fillets as a fresh, spicy accompaniment.
Notes
- Note 1: Use any firm white fish such as cod, snapper, barramundi, or sea bass for best results.
- Note 2: An eschalot is similar to a small shallot; it adds a mild onion flavor.
- Note 3: Fresh turmeric gives the best flavor and color, but powdered turmeric is a convenient substitute. Ensure it is fresh and vibrant.
- Note 4: Macadamia nuts add a subtle buttery texture to the paste; you can substitute with cashews if desired.
- Note 5: Kaffir lime leaf imparts a citrus aroma; if unavailable, use finely grated lime zest for a similar effect.
- Note 6: Only use the white part of lemongrass as it is more tender and flavorful; finely chopping helps release aroma.
- Note 7: Adjust the amount of chili to suit your preferred heat level; removing seeds reduces spiciness.
