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
