Golden Turmeric Fish with Sambal Tomat Recipe
Introduction
Golden Turmeric Fish is a vibrant Indonesian baked fish dish bursting with fragrant spices and fresh ingredients. This recipe highlights the warm earthiness of turmeric combined with fresh lemongrass and kaffir lime for an aromatic, juicy fillet perfect for a simple yet impressive meal.
Ingredients
- 4 x 180g (6oz) white fish fillets, medium to thick, skinless
- 1/2 tsp salt
- 1 tbsp lime juice
- 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
- 2.5 cm (1″) piece of fresh lemongrass, white part only, cut into 1 cm pieces
- 1 tbsp oil (for turmeric paste)
- 2 tbsp water
- 2 tsp oil (for sambal)
- 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 extra for garnish)
- 1/4 tsp salt (for sambal)
Instructions
- Step 1: Preheat the oven to 200°C (390°F), or 180°C fan. Line a baking tray with parchment paper.
- Step 2: Season the fish fillets with 1/2 tsp salt and drizzle with lime juice. Refrigerate for about 10 minutes while you prepare the turmeric paste.
- Step 3: Combine eschalot, garlic, fresh turmeric, ginger, macadamia nuts, 1/4 tsp salt, black pepper, kaffir lime leaf, lemongrass, 1 tbsp oil, and 2 tbsp water in a container suitable for a stick blender. Blend until smooth, adding more water if necessary to form a spreadable paste.
- Step 4: Spread the turmeric paste evenly over the top side of each fish fillet (avoid the underside). Place on the lined tray and bake for 15 minutes, or until the fish reaches an internal temperature of 55°C (131°F) — juicy and just cooked through.
- Step 5: Remove fish from the oven and transfer from the tray to stop further cooking. Let rest for 3 minutes before serving.
- Step 6: For the Sambal Tomat topping, heat 2 tsp oil in a non-stick pan over medium heat. Add quartered cherry tomatoes, diced chilli, and 1/4 tsp salt. Sauté for 2 minutes until tomatoes soften slightly. Stir in chopped coriander and spoon this topping over the fish.
- Step 7: Serve the fish over rice, garnished with extra fresh coriander for a fresh finish.
Tips & Variations
- Use powdered turmeric if fresh is unavailable—just reduce quantity slightly to avoid bitterness.
- Add a splash of coconut milk to the turmeric paste for a creamier texture and richer flavor.
- Substitute macadamia nuts with cashews or almonds if preferred or for a nut-free option, omit entirely.
- Adjust the chilli amount according to your heat tolerance or leave it out for a milder dish.
- Serve with steamed jasmine rice or quinoa for a wholesome meal.
Storage
Store any leftover cooked fish in an airtight container in the refrigerator for up to 2 days. Reheat gently in a low oven or microwave to avoid drying out the fish. The sambal topping is best added fresh, but can be stored separately for up to 2 days in the fridge.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use other types of fish for this recipe?
Yes, firm white fish like snapper, cod, or halibut work well. Make sure the fillets are thick enough to hold the paste and bake evenly.
Is fresh turmeric necessary for the paste?
Fresh turmeric is best for vibrant color and flavor, but powdered turmeric can be used as a substitute. Use about half the amount of powdered turmeric to avoid a bitter taste.
Print
Golden Turmeric Fish with Sambal Tomat Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
Description
Golden Turmeric Fish is a flavorful Indonesian baked fish recipe featuring white fish fillets marinated with lime and salt, then slathered with a vibrant turmeric curry paste made from fresh turmeric, ginger, garlic, shallots, and aromatic herbs. Baked to juicy perfection and served with a spicy Sambal Tomat topping made from cherry tomatoes, red chili, and coriander, this dish offers a bright, fragrant, and healthy meal ideal for an easy and impressive dinner.
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
- 2.5 cm / 1″ piece of fresh lemongrass, white part only, cut into 1 cm pieces
- 1 tbsp oil
- 2 tbsp water
Sambal Tomat Topping
- 2 tsp oil
- 250g / 8oz cherry tomatoes, quartered
- 1 large red chili (cayenne pepper), deseeded and finely diced (adjust to taste)
- 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 (180°C fan). Line a baking tray with parchment paper to prevent sticking and make cleanup easier.
- Quick Fish Marinade: Sprinkle the fish fillets evenly with 1/2 tsp salt and drizzle 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. This step gently seasons the fish and adds brightness.
- Make Turmeric Curry Paste: In a container suitable for a stick blender, combine the roughly chopped eschalot, grated garlic, fresh turmeric (or powdered if unavailable), grated ginger, macadamia nuts, 1/4 tsp salt, black pepper, torn kaffir lime leaf, lemongrass pieces, 1 tbsp oil, and 2 tbsp water. Blend with the stick blender until smooth, adding a bit more water if necessary to reach a paste-like consistency that can be easily spread on the fish.
- Slather and Bake: Remove the fish from the fridge and smear the turmeric curry paste generously over the top surface of each fillet, avoiding the underside. Place the coated fish on the lined baking tray, then bake in the preheated oven for about 15 minutes or until the internal temperature reaches 55°C/131°F. The fish should be medium done—just cooked through yet moist and juicy.
- Rest: Carefully remove the fish from the oven and transfer it off the baking tray to prevent residual heat from overcooking. Let it rest for 3 minutes. This resting time allows the juices to redistribute for optimum tenderness. Serve the fish over steamed rice alongside the Sambal Tomat.
- Sambal Tomat Topping: While the fish is resting or just prior, 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 around 2 minutes until the tomatoes soften slightly but still retain some shape. Stir through the finely chopped coriander. Spoon this spicy, tangy sambal over the fish before serving and garnish with extra fresh coriander leaves.
Notes
- Note 1: Use medium to thick white fish fillets like snapper, cod, or barramundi for best results.
- Note 2: Eschalot can be substituted with a small shallot or mild onion if unavailable.
- Note 3: Fresh turmeric is preferred for authentic flavor and color, but powdered turmeric works as a substitute.
- Note 4: Macadamia nuts add a subtle richness and texture; cashews can be an alternative.
- Note 5: Kaffir lime leaves impart a unique citrus aroma; omit if not available but it will alter the flavor.
- Note 6: Use only the white part of fresh lemongrass for the paste to keep the texture smooth.
- Note 7: Adjust the amount of red chili in the sambal to suit your preferred spice level.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Indonesian
Keywords: turmeric fish, baked fish recipe, Indonesian fish, turmeric curry paste, sambal tomat, healthy fish dish, white fish recipe
