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
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 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.