Golden Turmeric Fish

This aromatic Indonesian baked fish dish features succulent white fish fillets coated in a vibrant turmeric curry paste, baked to perfection, and crowned with a fresh, zesty sambal tomat. The golden-hued paste, infused with Southeast Asian flavors like lemongrass and kaffir lime, delivers a fragrant, mildly spiced experience. The simple yet punchy tomato-chili topping adds a burst of freshness, making this dish a delightful balance of earthy and bright notes. Perfect for a quick yet impressive meal!

Instructions

1. 1

   Preheat oven to 200°C / 390°F (180°C fan). Line a baking tray with parchment paper for easy cleanup.

2. 2

   Marinate fish: Pat fish fillets dry, sprinkle evenly with 1/2 tsp salt, and drizzle with lime juice. Place in the fridge for 10 minutes while preparing the curry paste.

3. 3

   Make turmeric curry paste: In a small blender or container suitable for a stick blender, 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. Blend until smooth, adding an extra tbsp of water if needed to achieve a spreadable paste.

4. 4

   Coat fish: Remove fish from fridge. Spread a generous layer of turmeric curry paste over the top of each fillet (leave underside uncoated). Place fillets on the prepared baking tray.

5. 5

   Bake fish: Bake for 12-15 minutes until the fish reaches an internal temperature of 55°C / 131°F, indicating it’s just cooked, tender, and juicy.

6. 6

   Rest fish: Remove fish from oven and transfer to a plate to prevent overcooking. Let rest for 3 minutes.

7. 7

   Prepare sambal tomat: Heat 2 tsp oil in a non-stick skillet over medium heat. Add cherry tomatoes, red cayenne chili, and 1/4 tsp salt. Sauté for 2-3 minutes until tomatoes soften slightly. Stir in cilantro and remove from heat.

8. 8

   Serve: Plate fish over jasmine rice, spoon sambal tomat over the top, and garnish with extra cilantro. Serve immediately.

Recipe Notes

• Fish – Use firm white fish fillets (1.5-2.5cm thick) like barramundi, cod, snapper, tilapia, or halibut. Avoid lean fish (e.g., tuna, swordfish), thin fillets (e.g., sole), or oily fish (e.g., mackerel). Skin-on or skinless works; skin won’t crisp but can be left on for flavor or removed after cooking.

• Eschalot – Also called French shallots or US shallots, these have a mild onion flavor. Substitute with 1/4 cup finely chopped yellow onion if unavailable.

• Fresh Turmeric – Adds vibrant color and earthy notes. Scrape skin with a spoon and grate with a microplane into a ceramic bowl to avoid staining. Use gloves to prevent yellow stains. Substitute with 3/4 tsp powdered turmeric for convenience, adjusting for desired color.

• Macadamia Nuts – Provide richness and texture to the paste, mimicking traditional candlenuts. Substitute with sunflower seeds or cashews if needed, though macadamias offer the best flavor.

• Kaffir Lime Leaves – Add a unique citrusy depth. Find fresh leaves at Asian markets or large grocers. Dried leaves (same amount) work but are less vibrant. Freeze fresh leaves for longer storage.

• Lemongrass – Use the tender white part for maximum flavor. If unavailable, substitute with 2 tsp lemongrass paste. Fresh lemongrass elevates authenticity.

• Chili – Large red cayenne chilies offer mild heat. Adjust quantity or use milder chilies for less spice, or add bird’s eye chilies for a fiery kick.

• Serving – Jasmine rice complements the dish’s flavors, but basmati, brown rice, or cauliflower rice (for low-carb) work well. Quinoa is another great option.

• Storage – Store leftover fish in an airtight container in the fridge for up to 3 days. Reheat gently in the oven at 150°C / 300°F to avoid drying out. Freezes well for up to 1 month.

• Nutrition – Values are per serving, excluding rice. Variations in fish type or ingredient substitutions may alter nutritional content.