Golden Turmeric Fish (Indonesian baked fish recipe)
User Reviews
5
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Prep Time
15 mins
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Cook Time
15 mins
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Servings
4
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Calories
253 kcal
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Course
Main Course
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Cuisine
Asian, Indonesian
Golden Turmeric Fish (Indonesian baked fish recipe)
Description
This Indonesian baked fish recipe begins with marinating firm white fish fillets in salt and lime juice to enhance flavor and moisture retention. A turmeric curry paste is made by blending shallots, garlic, freshly grated turmeric, ginger, macadamia nuts, kaffir lime leaf, lemongrass, oil, water, and seasoning into a smooth paste. The fresh turmeric provides a mild bitterness and vibrant color while macadamia nuts add richness and texture.
The paste is spread over the fish fillets (not the underside), which are then baked at a high temperature until just cooked through, maintaining juiciness. Resting the fish after baking prevents overcooking. A sambal tomat topping of sautéed cherry tomatoes, red chili, coriander, and salt is prepared to complement the fish with acidity and gentle heat.
Served with rice, the dish offers a balance of bright citrus from the lime and kaffir lime leaves, warmth from turmeric, and fresh herbaceous notes from coriander. The turmeric paste is key to the distinctive flavor, and fresh ingredients such as lemongrass and kaffir lime leaf contribute authentic Southeast Asian character.
Notes include suitable fish types, preparation tips for fresh turmeric and lemongrass, and suggestions for substitutes like powdered turmeric or seed nuts. Skin-on fillets can be used but won't crisp up. The recipe advises avoiding certain delicate or oily fish to maintain optimal bake texture and flavor.
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 shallot ~1/4 cup roughly chopped) (Note 2, small
- 1 garlic finely grated, clove
- 2 tsp Turmeric finely grated* or substitute powdered (Note 3, fresh
- 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" lemongrass cut into 1cm / 0.2" pieces (Note 6, fresh, white part only, piece
- 1 tbsp neutral cooking oil generic cooking oil
- 2 tbsp water
Sambal Tomat Topping:
- 2 tsp neutral cooking oil generic cooking oil
- 250g / 8oz cherry tomato quartered
- 1 red chilli deseeded and finely diced (adjust to taste, Note 7, large, aka cayenne pepper
- 2 tsp Coriander leaves finely chopped (plus more for garnish, aka cilantro leaves
- 1/4 tsp salt
Instructions
- 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.
Notes
- Use firm white fish fillets about 1.5 - 2.5 cm thick; avoid lean, thin, oily, or fragile fish types for best results.
- Fresh turmeric should be peeled and grated carefully to avoid staining; powdered turmeric can substitute but adjust amount to taste.
- Macadamia nuts substitute candlenuts in this recipe to add thickness and richness to the curry paste.
- Either skin-on or skin-off fillets can be baked; skin will not crisp but can be eaten separately.
- Preparing shallots (eschalots), kaffir lime leaves, and lemongrass fresh enhances authentic flavor; dried or paste versions can substitute in a pinch.
- This dish pairs well with jasmine or basmati rice to absorb the vibrant sauce.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 253 kcal
% Daily Value*
| Calories | 253cal | 13% |
| Carbohydrates | 7g | 2% |
| Protein | 34g | 68% |
| Fat | 10g | 15% |
| Saturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Cholesterol | 77mg | 26% |
| Sodium | 694mg | 29% |
| Potassium | 1083mg | 23% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 727IU | 15% |
| Vitamin C | 34mg | 38% |
| Calcium | 51mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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