Recipe Tin Eats

Golden Turmeric Fish (Indonesian Baked Fish Recipe)

Name: Golden Turmeric Fish (Indonesian Baked Fish Recipe)
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: Servings 4
Cuisine: RecipeTin Eats
Ingredients: QUICK LIME MARINADE:; 4 x 180g / 6oz white fish fillets , medium to thick, skinless (Note 1); 1/2 tsp salt; 1 tbsp lime juice; TURMERIC CURRY PASTE:; 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; SAMBAL TOMAT TOPPING:; 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

Servings 4

servings

15 min

active time

30 minutes

total time

Start Cooking

Ingredients

QUICK LIME MARINADE:

4 x 180g / 6oz white fish fillets , medium to thick, skinless (Note 1)

1/2 tsp salt

1 tbsp lime juice

TURMERIC CURRY PASTE:

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

SAMBAL TOMAT TOPPING:

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

Directions

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

Quick fish marinade: Sprinkle fish with salt and drizzle with lime juice. Leave in fridge while making paste – just 10 minutes is fine.

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).

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).

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.

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.