Indonesian Golden Turmeric Baked Fish

Name: Indonesian Golden Turmeric Baked Fish
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Ingredients: 4 white fish fillets; 250 g cherry tomatoes; 1 small shallot; 1 clove garlic; 2 tsp fresh turmeric; 1 tsp ginger; 1 1/2 tbsp macadamia nuts; 1 kaffir lime leaf; 2.5 cm fresh lemongrass, white part only; 1 large red chili; 1 tbsp lime juice; 1 tbsp oil; 2 tbsp water; 1/2 tsp salt; 1/8 tsp black pepper; 2 tsp cilantro leaves

This Indonesian-inspired baked fish is coated with a fragrant turmeric, lemongrass, ginger, and lime paste, then roasted until tender and juicy. A quick warm tomato-chili sambal adds brightness, heat, and freshness, making it perfect with steamed rice.

Servings4 Portions

Prep Time15 Mins

Cook Time15 Mins

Difficulty

Intermediate

Ingredients

white fish fillets
4
cherry tomatoes
250 g
shallot
1 small
garlic
1 clove
fresh turmeric
2 tsp
ginger
1 tsp
macadamia nuts
0.5 tbsp
kaffir lime leaf
1
fresh lemongrass, white part only
2.5 cm
large red chili
1
lime juice
1 tbsp
oil
1 tbsp
water
2 tbsp
salt
0.5 tsp
black pepper
0.1 tsp
cilantro leaves
2 tsp

Step-by-Step Instructions

Preheat the oven to 200°C/390°F, or 180°C/350°F fan-forced. Line a baking tray with parchment paper.

Place the fish fillets on the prepared tray. Sprinkle with salt and drizzle with lime juice, then refrigerate for about 10 minutes while you prepare the spice paste.

Make the turmeric paste by blending the shallot, garlic, fresh turmeric, ginger, macadamia nuts, black pepper, kaffir lime leaf, lemongrass, oil, and water until smooth. Add a little extra water only if needed to help it blend into a spreadable paste.

Spread the turmeric paste over the top of each fish fillet, leaving the underside plain. Bake for about 15 minutes, or until the fish flakes easily and reaches 55°C/131°F in the center for moist, just-cooked fish.

Remove the fish from the hot tray so it does not continue overcooking. Let it rest for 3 minutes before serving.