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 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
Sambal Tomat Topping:
- 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
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.
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