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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 turmeric, and packed with fragrant and fresh South-East Asian curry flavours (as opposed to big, in-your-face-spice like Indian curries!).Sambal Tomat comes in all forms, from complex versions with flavourings like shrimp paste, to simpler and fresh ones like this one. We only need a simple one, the curry paste has plenty of flavour!
View original recipe on recipetineats.comPrep: 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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