Golden Turmeric Fish (Indonesian) Recipe

The beautiful golden hue of this baked fish recipe comes from turmeric, a spice identified for its well being advantages! On this Indonesian Turmeric Fish dish, it’s utilized in a contemporary curry paste slathered on white fish fillets baked within the oven. To serve, the fish is topped with a deliciously punchy Indonesian tomato “salsa”.

A delight to take a look at and even higher to eat, for those who love South-East Asian meals, this one’s obtained your title written throughout it!

Everyone has heard today that turmeric is sweet for you. This golden-coloured spice is reputed to assist forestall coronary heart illness, Alzheimer’s, most cancers, plus has potent anti-inflammatory and antioxidant properties, to call a couple of of its advantages.

Nicely, I’d like to inform you that I’m together with turmeric into this recipe for well being causes. However I’m not! Turmeric is a reasonably widespread ingredient in South-East Asian cooking (much more so in Indian meals!), whether or not in powdered or contemporary type.

In as we speak’s recipe, it’s utilized in a homestyle Indonesian fish dish. Contemporary turmeric is the star ingredient within the bright-yellow Indonesian turmeric curry paste which we slather on to fish earlier than baking. To serve, the fish is topped with a simplified Sambal Tomat – consider it as a form of tomato-based Indonesian “salsa”. The Sambal Tomat provides freshness and juiciness to the general dish, and actually brings the entire dish collectively. Don’t even take into consideration skipping it, belief me!

I really like the colourful color of the fish, and the putting distinction of the purple Sambal Tomat. The appears to be like play second fiddle solely to the style – The contemporary curry flavours taking part in in opposition to the intense Sambal Tomat on this are sensational!

Right here’s what it is advisable to make the:

• Turmeric Curry Paste which we slather onto the fish; and

• contemporary Sambal Tomat which is sort of a salsa that we pile over the fish.

As a result of there’s a couple of South East Asian particular elements listed above, I’ll do a fast run via of every of them.

Turmeric Curry Paste

• Turmeric – The important thing ingredient on this curry paste that makes it golden! It’s an fragrant contemporary spice utilized in Asian cooking, well-known today for its well being advantages (serving to within the prevention of coronary heart illness, Alzheimer’s, most cancers, plus potent anti-inflammatory and antioxidant). It appears to be like a bit like ginger on the surface, and is brilliant orange on the within. The flavour is gentle however can truly be fairly bitter when eaten by itself. Its main use in cooking is for healthfulness and for color.

  WARNING! It stains so use gloves and keep away from porous surfaces as soon as reduce.

  To arrange turmeric, scrape off pores and skin utilizing spoon or vegetable peeler, then grate utilizing a microplane straight right into a ceramic bowl. Substitute: Powdered dried turmeric, see recipe notes for particulars;

• Kaffir lime leaves are the leaves of a kaffir lime tree. It’s used so as to add earthy citrus flavours into Asian meals, and is offered at massive grocery shops (Australia: Coles, Woolies, Harris Farm) and Asian shops. Dried is an okay substitute (similar quantity), however I actually urge you to attempt to discover contemporary for those who can as a result of it provides that “something-something” that actually offers this a “restaurant contact”. Lime leaves freeze 100% completely, I all the time have a stash!

  Different recipes utilizing Kaffir Lime Leaves: Malaysian Chicken Satay Curry, Tom Yum Soup, Inexperienced Curry, Pink Curry, Thai Meatballs, Beef Rendang.

• Ginger and garlic – Important aromatics current in most South-East Asian curries!

• Lemongrass – One other in style fragrant utilized in South East Asian curries and marinades (Thai Pink Curry, Vietnamese chicken marinade). It has an addictive, mellow and earthy lemon scent and flavour!

  To arrange lemongrass, reduce off the highest half of the stem (it’s too dry). Peel the reedy pale-green layers off the rest to disclose the softer white half on the underside half of the lemongrass. Then slice to make use of within the recipe. If lemongrass is tough to come back by, you need to use Lemongrass Paste: use 2 teaspoons;

• Macadamia nuts – These are literally used rather than candlenuts that are utilized in Indonesian cooking for his or her very wealthy oils for issues like curry pastes when pureed. Candlenuts even have a really related flavour and texture to macadamia nuts, although they’re rougher. I used macadamia nuts as a result of they’re readily accessible for me!

  Substitutions – I hadn’t tried, however assured that sunflower seeds or pepitas will work simply tremendous. It’s not a lot in regards to the flavour macadamia nuts add however the oil and texture for the paste which these seeds can even present;

• Eschalot – Often known as French onions, and are known as “shallots” within the US. They appear to be child onions, however have purple-skinned flesh;

• Oil – We’d like a contact of oil within the curry paste in any other case it’s too dry; and

• Water – For adjusting the thickness of the curry paste. It must be skinny sufficient so it may be blitzed, however thick sufficient to slather on like a paste on to the fish.

Sambal Tomat (Indonesian tomato “salsa”)

This could be a easy condiment, however don’t underestimate what it brings to this recipe! It actually ties the entire dish collectively, including freshness and juiciness that compliments the contemporary curry flavours on the fish.

• Cherry tomatoes – Else grape tomatoes, or diced strange tomatoes;

• Chilli – This can be a cayenne pepper which is definitely not that spicy. It offers the Sambal Tomat a pleasant hum of heat. Simple to regulate to your style – simply add much less or extra; and

• Coriander/cilantro – A typical herb in South-East Asian meals which provides fantastic freshness. Various: chives (not the identical flavour, however will deliver one other flavour to the salsa).

I used John Dory on this baked fish recipe. The fillets are thick sufficient to make them appropriate for cooking within the oven and the gentle, candy flavour of the flesh makes it ideally suited for enhancing with this comparatively refined flavoured curry paste.

See under for an inventory of different appropriate fish. Any pretty agency, white fish fillets will work a deal with right here so long as they don’t seem to be too skinny to allow them to be baked within the oven!

Pores and skin on or off? Both is okay, it actually gained’t have an effect on the bake time. However the pores and skin gained’t be crispy. If this can be a turn-off for you, simply eat the flesh and go away the pores and skin.

OTHER FISH SUITABLE TO USE

This recipe is appropriate for many fish fillets which are round 1.5 – 2.5 cm (0.6 – 1″) thick. We’d like fillets that aren’t too skinny so it may be baked within the oven for at the least 10 minutes in order that the curry paste can prepare dinner out.

Fillets this thick will usually come off medium and bigger fish. Listed here are some strategies:

• Barramundi

• Basa

• Bream

• Cod (any)

• Emperor

• Flathead

• Grouper

• Halibut

• Hoki

• Jewfish (mulloway)

• John Dory (pictured on this submit)

• Ling

• Monkfish

• Deep sea perch (orange roughy)

• Pollock (aka coley)

• Salmon and ocean trout – will work however not the most effective for the kind of curry paste (it’s a bit too contemporary and light-weight for these stronger-flavoured fish)

• Snapper

• Striped bass (not all bass is appropriate), gummy shark

• Tilapia – the thick half (scale back oven prepare dinner time to 12 minutes)

Keep in mind, the form of fish signifies that you get thick cuts from the primary physique in addition to skinny cuts from in direction of the tail. Go for the thicker cuts!

FISH TO AVOID

I like to recommend avoiding:

• Fish that dry out simply when cooked – Like swordfish, tuna, bonito, kingfish, marlin, mackerel. Except you’re extraordinarily cautious they’ll turn into dry inside so are very liable to overcooking within the oven. I really feel these fish are (largely) higher in uncooked/uncommon type corresponding to Ceviche, Poke Bowls, Tartare (additionally see Tuna Steak);

• Delicate fish, thin-filleted, lengthy very slim or small fish – Like flounder, sole, plaice, whiting and hake. These fillets are too skinny or too lengthy and slim, or too fragile to prepare dinner within the oven utilizing this curry paste. They’ll both prepare dinner too shortly, or the form is just not as appropriate for slathering; and

• Oily, “fishy” fish – Like mullet and sardines.

One of many issues I actually like about this recipe is that it tastes such as you’ve put much more effort in it than it requires. We’re primarily making our personal Turmeric Curry Paste right here, but it’s a easy dump-and-blitz job!

1. Season and evenly marinade the fish – Sprinkle each side of the fish with salt and pepper, and drizzle with lime juice. Then simply pop it within the fridge when you put together the curry paste. 10 minutes is all we’d like right here, it’s not meant to be marinated for too lengthy. The truth is, you don’t wish to go away the fish within the lime marinade for longer than say half-hour, as a result of the acid within the lime juice will find yourself “cooking” the fish like we do with Ceviche.

2. Make turmeric curry paste – That is merely a plonk-and-blitz job. I discover it best to do with a stick blender due to the comparatively small amount we’re making in distinction to, say, Thai Pink Curry paste the place we make significantly extra so it may be performed in a meals processor;

3. Blitz with stick blender – To make this Turmeric Curry Paste with a stick blender, put the elements in a slim jug that simply matches the stick blender head. Then blitz away till it’s a fairly clean paste. Use water as wanted to make it a paste consistency. Consistency objective: A paste that may be slathered on the fish, thick sufficient to remain on;

4. Slather fish (that’s a technical time period 😉) – Put the fish on a tray lined with baking paper (parchment paper). Then slather the curry paste on the uncovered floor of the fish (not the underside) from edge to edge;

5. Bake – Bake for quarter-hour at 180°C/350°F or till the inner temperature is 55°C/131°F which is medium, optimum juiciness for baked fish with none uncommon or uncooked flesh in any respect. Extra on the perfect inner temp under!

   For those who don’t have a meat thermometer, examine to see the flesh flakes simply on the thickest level, which signifies the fish is completed;

6. Relaxation – As soon as the fish is cooked, relaxation for 3 minutes to let the juices redistribute all through the flesh. For those who don’t relaxation the fish, the juices will run out on to the plate whenever you reduce into the flesh, quite than staying within the flesh the place we wish it!

7. Sambal tomat (easy Indonesian salsa) – Whereas the fish is within the oven, make the salsa topping. Simply sauté the tomato with the chilli and a pinch of salt in a teaspoon or so of oil for a couple of minutes, simply till the tomato is barely softened and warmed via. Then give it a contemporary end with a sprinkle of coriander/cilantro; and

8. Serve the fish topped with the Tomat Sambal topping.

It’s pictured served over Jasmine Rice (I feel… presumably simply regular white rice!). You’ll discover the mixture of the curry paste, the juicy flesh of the fish and the tomato salsa topping form of mixes via the rice including loads of flavour so that you don’t miss a sauce to douse the plain rice with.

Listed here are some rice choices for you (even a faux-rice!):

• White rice

• Jasmine rice

• Basmati rice

• Brown rice

• Cauliflower rice (low carb)

And although the Sambal Tomat Topping provides a little bit of vegetable to the plate, for a little bit additional, strive one in every of these:

• Smashed Cucumber Salad

• Asian Slaw – wholesome, crunchy Asian Cabbage Salad

• Australia’s favorite salad? Chang’s Crispy Noodle Salad!

Take pleasure in! – Johnsat x

Golden Turmeric Fish (Indonesian) Recipe

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Serves: 4 Prep Time: 15 minutes Cooking Time: 15 minutes 15 minutes

Nutrition facts: 253 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 4 x 180g / 6oz white fish fillets , medium to thick, skinless (Note 1)
• 1/2 tsp salt
• 1 tbsp lime juice
• 1 small eschalot (~1/4 cup roughly chopped) (Note 2)
• 1 garlic clove , finely grated*
• 2 tsp fresh turmeric , finely grated* or substitute powdered (Note 3)
• 1 tsp ginger , peeled and finely grated*
• 1 1/2 tbsp macadamia nuts (Note 4)
• 1/4 tsp salt
• 1/8 tsp black pepper
• 1 kaffir lime leaf , torn by hand (Note 5)
• 2.5cm / 1" piece of fresh lemongrass, white part only, cut into 1cm / 0.2" pieces (Note 6)
• 1 tbsp oil
• 2 tbsp water
• 2 tsp oil
• 250g / 8oz cherry tomatoes , quartered
• 1 large red chilli (cayenne pepper) , deseeded and finely diced (adjust to taste, Note 7)
• 2 tsp coriander/cilantro leaves , finely chopped (plus more for garnish)
• 1/4 tsp salt

Instructions

1. Prep: Preheat oven to 200°C / 390°F (180°C fan). Line a tray with baking / parchment paper.
2. Quick fish marinade: Sprinkle fish with salt and drizzle with lime juice. Leave in fridge while making paste – just 10 minutes is fine.
3. Turmeric Curry Paste: Place ingredients in a container that fits a stick blender. Then blend with stick until smooth, using extra water if needed until it is a paste consistency (ie. can be slathered on fish).
4. Slather and bake: Smear paste onto surface of fish (not underside). Bake for 15 minutes until the internal temperature is 55°C/131°F (medium, just cooked but not raw at all, very juicy).
5. Rest: Remove from oven and remove fish from tray (otherwise it keeps cooking). Rest 3 minutes, serve over rice with Sambal Tomat (below) and extra fresh coriander.
6. Sambal Tomat Topping: Heat oil in a non-stick pan over medium heat. Add tomato, chilli and salt. Sauté 2 minutes until tomato is slightly softened. Stir through coriander, serve over fish.

Notes

* I use a microplane for this, one of my most used kitchen tools. More on this here.
1. Fish fillets suitable for this recipe – any firm white fish fillets that are ~1.5 – 2.5cm/0.6 – 1″ thick:
Barramundi
Basa
Bream
Cod (any)
Emperor
Flathead
Grouper
Halibut
Hoki
Jewfish (mulloway)
John Dory (pictured in this post)
Ling
Monkfish
Deep sea perch (orange roughy)
Pollock (aka coley)
Snapper
Striped bass (not all bass is suitable), gummy shark
Tilapia – the thick part (reduce oven cook time to 12 minutes)
Salmon or ocean trout – will work but not the best for the type of curry paste (which is a bit too fresh and light for these stronger flavoured fish).
Avoid: Lean fish (swordfish, tuna, kingfish); small/thin fish fillets (flounder, sole, plaice, whiting); fragile fish (hake, hoki), oily fish (mullet, mackerel, sardines). See in post for more extensive list.
Skin on or off? Either is fine, it really won’t affect the bake time. But the skin won’t be crispy. If this is a turn-off for you, just eat the flesh and leave the skin.
2. Eschalot – Also known as French onions, and are called “shallots” in the US. They look like baby onions, but have purple-skinned flesh.
3. Turmeric – An aromatic fresh spice used in Asian cooking. Looks like a bit like ginger on the outside and bright orange on the inside. It’s well known these days for its health benefits. The flavour is mild but actually quite bitter, its primary use in cooking is mostly for healthfulness and for colour. IT STAINS so use gloves and avoid porous surfaces once cut (like plastic cutting boards, stone benches).
To prepare, scrape off skin using spoon or vegetable peeler, then grate using a microplane straight into a ceramic bowl.
Turmeric Powder sub – As it’s not primarily for flavour, you can substitute powdered turmeric here. Start with 1/2 tsp and add up to 3/4 tsp if you feel it needs more colour / turmeric flavour.
4. Macadamia nuts – This takes the place of candlenuts which is an ingredient used in Indonesian to add richness and thickness to things such as curry pastes. They are hard to source so I just use Macadamia Nuts which have a similar texture, plus adds terrific flavour.
Substitutions – I hadn’t tried, but confident that sunflower seeds or pepitas will work just fine. 
5. Kaffir Lime Leaves are the leaves of a kaffir lime tree. It’s used to add earthy citrus flavours into Asian food. They are sold at large grocery stores (Australia: Coles, Woolies, Harris Farm) and Asian stores. Dried leaves is an ok substitute (same amount), but I really urge you to try to find fresh if you can because it adds that “something-something” that really gives it that “restaurant touch”. Freezes 100% perfectly, I always have a stash! See in post for list of other recipes using Kaffir Lime Leaves.
6. Lemongrass – To prepare, cut the top half off and discard (it’s too tough). Peel the reedy green layers off the remainder to reveal the softer white part. Slice as needed for the recipe. If lemongrass is hard to come by, you can use Lemongrass Paste: use 2 teaspoons.
7. Rice options:
White rice
Jasmine rice
Basmati rice
Brown rice
Cauliflower rice (low carb)
8. Recipe source: This rather unique fish dish comes to you via a chef I know, sourced from an Indonesian chef who used to make this for staff meals. I figure if chefs rave about a dish, it’s gotta be something a bit special! It’s not special as in fancy-pants, but special as in something a little different, loaded with beautifully fresh and vibrant South-East Asian flavours. 
9. Nutrition per serving, excluding rice.

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Sarah Miller

Hi, I’m Sarah Millar!
I’m a food blogger who loves creating quick and easy recipes that bring big flavor without the fuss. Cooking doesn’t have to be complicated — and I’m here to share simple, fast food ideas that anyone can make at home. When I’m not in the kitchen, you’ll usually find me tasting new dishes, exploring cafés, or coming up with fresh food hacks to make everyday meals more fun.

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