Introduction
Discover a vibrant culinary experience with this delicious fish dish that combines a quick lime marinade with a rich turmeric curry paste and a zesty sambal tomat topping. Ideal for those seeking something unique and flavorful, this recipe showcases fresh Southeast Asian ingredients that will tantalize your taste buds while being easy to prepare.
Detailed Ingredients with measures
Quick Lime Marinade:
– 4 x 180g / 6oz white fish fillets, medium to thick, skinless
– 1/2 tsp salt
– 1 tbsp lime juice
Turmeric Curry Paste:
– 1 small eschalot (~1/4 cup roughly chopped)
– 1 garlic clove, finely grated
– 2 tsp fresh turmeric, finely grated or substitute powdered
– 1 tsp ginger, peeled and finely grated
– 1 1/2 tbsp macadamia nuts
– 1/4 tsp salt
– 1/8 tsp black pepper
– 1 kaffir lime leaf, torn by hand
– 2.5cm / 1″ piece of fresh lemongrass, white part only, cut into 1cm / 0.2″ pieces
– 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
– 2 tsp coriander/cilantro leaves, finely chopped (plus more for garnish)
– 1/4 tsp salt
Prep Time
Preparation time for this flavorful dish takes approximately 10 minutes, primarily for marinating the fish while making the turmeric curry paste.
Cook Time, Total Time, Yield
Cook Time: 15 minutes
Total Time: 25 minutes
Yield: Serves 4
This dish packs a punch with its bold flavors and is an excellent choice for a weeknight dinner or a special occasion. Enjoy it served over rice or cauliflower rice for a delicious and healthy meal.
Detailed Directions and Instructions
Prep Work
Preheat your oven to 200°C / 390°F (180°C fan). Prepare a baking tray by lining it with baking or parchment paper.
Quick Fish Marinade
Sprinkle the fish fillets with salt and drizzle lime juice over them. Allow the fish to marinate in the refrigerator while you prepare the turmeric curry paste, about 10 minutes is adequate.
Make Turmeric Curry Paste
In a container suitable for a stick blender, combine the following ingredients: eschalot, garlic, fresh turmeric, ginger, macadamia nuts, salt, black pepper, torn kaffir lime leaf, chopped lemongrass, oil, and water. Blend the mixture until it reaches a smooth paste consistency, adding extra water if necessary.
Slather and Bake
Spread the turmeric curry paste onto the surface of the marinated fish fillets. Do not apply it to the underside. Bake the fish in the preheated oven for approximately 15 minutes or until the internal temperature reaches 55°C/131°F, indicating that it is medium and thoroughly cooked but still juicy.
Rest and Serve
After removing the fish from the oven, take it off the baking tray to prevent further cooking. Let it rest for 3 minutes. Serve the fish over rice, accompanied by the Sambal Tomat topping and garnished with extra fresh coriander.
Prepare Sambal Tomat Topping
In a non-stick pan, heat oil over medium heat. Add the quartered cherry tomatoes, diced red chili, and salt. Sauté the mixture for about 2 minutes until the tomatoes begin to soften. Incorporate finely chopped coriander and serve the topping over the cooked fish.
Notes
Fish Fillet Choices
Suitable firm white fish fillets for this recipe include Barramundi, Basa, Bream, Cod, Emperor, Flathead, Grouper, Halibut, Hoki, Jewfish, John Dory, Ling, Monkfish, Deep sea perch, Pollock, Snapper, Striped bass (certain types), and gummy shark. For tilapia, reduce the oven cook time to 12 minutes. Salmon or ocean trout can be used, though they are not ideal for this light curry paste. Avoid lean fish like swordfish, tuna, or kingfish, as well as small or fragile fish like flounder, sole, or whiting.
Eschalot Information
Eschalots, also known as French onions or shallots in the US, appear as small, purple-skinned onions and are essential for flavoring this dish.
Using Turmeric
Fresh turmeric, known for its health benefits, can stain surfaces, so use gloves when handling. Grate it or substitute with powdered turmeric—starting at 1/2 tsp and adjusting up to 3/4 tsp if desired.
Macadamia Nut Substitution
Macadamia nuts are a substitute for candlenuts in the curry paste. They offer similar texture and flavor. Sunflower seeds or pepitas may also work as alternatives.
Kaffir Lime Leaf Guidance
Kaffir lime leaves add a unique citrus flavor; they can be found in large supermarkets or Asian stores. Fresh is preferable, but dried leaves can be used as an acceptable substitute.
Lemongrass Preparation
Prepare lemongrass by removing the tough top half and outer layers to expose the softer white part. If unavailable, use lemon grass paste instead.
Rice Options
Serve the dish over rice such as white rice, jasmine rice, basmati rice, brown rice, or low-carb cauliflower rice.
Recipe Source
This dish originally comes from an Indonesian chef and has been adapted for a delightful and unique home-cooked meal filled with fresh and vibrant Southeast Asian flavors.
Nutrition Information
Nutritional content per serving is calculated excluding the rice.
Cook techniques
Marinating
Marinating fish with lime juice and salt helps to infuse flavor and tenderize the meat. A quick 10-minute marination is sufficient for this recipe.
Blending
Using a stick blender ensures that the turmeric curry paste achieves a smooth consistency. If necessary, add additional water to reach the desired paste-like texture.
Baking
Bake the marinated fish in a preheated oven until it reaches an internal temperature of 55°C/131°F. This method ensures the fish is cooked through yet retains moisture.
Sautéing
Sautéing the sambal tomat topping for a couple of minutes helps to soften the tomatoes and blend the flavors, enhancing the dish’s overall taste profile.
Resting
Allowing the fish to rest for a few minutes after baking prevents it from overcooking and keeps it juicy.
FAQ
What types of fish can I use for this recipe?
You can use firm white fish fillets such as barramundi, cod, snapper, or monkfish, avoiding oily or delicate varieties.
Can I substitute fresh turmeric with powdered turmeric?
Yes, you can substitute powdered turmeric, starting with 1/2 tsp and adjusting to taste.
What are kaffir lime leaves, and can I substitute them?
Kaffir lime leaves add earthy citrus flavors. If fresh leaves are unavailable, dried leaves can be substituted, but fresh is preferred.
How do I prepare lemongrass?
Cut off the tough top half and peel the outer layers to reveal the softer white part, which can be sliced or chopped as needed.
What rice options can I serve with this dish?
You can serve the dish with white rice, jasmine rice, basmati rice, brown rice, or even cauliflower rice for a low-carb option.
Conclusion
This Quick Lime Marinated Fish with Turmeric Curry Paste and Sambal Tomat Topping brings vibrant, fresh flavors inspired by Southeast Asian cuisine. The combination of the tender fish fillets coated in aromatic spices and complemented by the zesty tomato topping creates a dish that is both healthy and satisfying. Perfect for any occasion, it’s a delightful way to enjoy fish.
More recipes suggestions and combination
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Pair grilled marinated fish with fresh cabbage slaw, avocado, and a spicy lime crema.
Turmeric Chicken Curry
Use the same turmeric curry paste with chicken thighs, simmered in coconut milk for a rich and flavorful curry.
Vegetable Stir-Fry with Lemongrass
Incorporate lemongrass into a vegetable stir-fry with seasonal vegetables and soy sauce for a fragrant dish.
Quinoa Salad with Cherry Tomatoes
Mix cooked quinoa with cherry tomatoes, cucumber, mint, and a lime vinaigrette for a refreshing side dish.
Chili Lime Shrimp Skewers
Marinate shrimp in lime juice and chili, then grill for a quick and delicious dish.
Roasted Vegetable and Macadamia Nut Bowl
Combine roasted seasonal vegetables with macadamia nuts and a drizzle of tahini sauce for a hearty meal.
Fresh Mango Salsa
Chop mango, onion, jalapeño, and cilantro for a tangy salsa that pairs beautifully with grilled fish or chicken.
