Golden Turmeric Fish (Indonesian baked fish recipe)

Name: Golden Turmeric Fish (Indonesian baked fish recipe)
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

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Total Time

30 minutes

Prep Time

15 minutes

Cook Time

15 minutes

Rating

(17)

Ingredients

4 servings

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

Baking Dinner Gluten-Free Intermediate ...

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Preparation

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Step 1

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

Step 2

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

Step 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).

Step 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).

Step 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.

Step 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.