Golden Turmeric Fish (Indonesian baked fish recipe)

Name: Ikan Kunyit Emas (resep ikan bakar khas indonesia)
Total time: 30 min
Yield: 4 servings
Cuisine: Indonesian
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 g arlic 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)); 2.5 cm / 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; 250 g / 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

Recipe video above. 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.The curry paste is a gorgeously vibrant yellow colour thanks to the

⏱️ 30 min 🔪 Prep: 15 min 🔥 Cook: 15 min 📊 Medium ⭐ 5.0 (18) 👁️ 10 views

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Ikan Kunyit Emas (resep ikan bakar khas indonesia)

Foto: RecipeTin Eats

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 g arlic 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))
2.5 cm / 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
250 g / 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

Steps

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.