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
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 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.
