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Golden Turmeric Fish (Indonesian)

Serves: 4
From: RecipeTinEats
Coconut milk Curry

This homestyle Indonesian baked fish recipe is made with a Turmeric Curry Paste slathered on to white fish fillets which are then baked, and served topped with an Indonesian-style tomato salsa called Sambal Tomat.

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

Method

  • 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.