Turmeric Fish

Turmeric Fish

I tried and loved Marion's Kitchen's Vietnamese Turmeric and Dill Cha Ca recipe which is fish cooked with turmeric, topped off with green onions and dill. I used that inspiration to create this recipe playing on similar flavours but with ingredients more readily available to my Trinidad folks.

This dish is similar to curried fish but with bright lemon and herbal spicy flavours that really makes it something special.

 Tips:

• I used Barramundi but you can use any white fish including tilapia.

• Galangal can be substituted with ginger or omitted.

• Shallot can be substituted with red onion.

• Kaffir lime leaf can be substituted with young lime leaves.

• Fish sauce can be substituted with Worcestershire sauce or a combination of 1/2 tablespoon of light soy and oyster sauce.

• If using a mini chopper to create the marinade using fresh turmeric, please use Pam or oil spray to prevent discoloration of the bowl.

• If you like creamier curries add 1 tablespoon of coconut milk/ cream mixed into the 1/2 cup of water.

 Ingredients :

Fish:

• 1 lb. Barramundi portioned into 4 pieces

• 1/2 inch of lemongrass

• 1/2 inch of turmeric root

• 1/2 shallot

• 1/4 inch of galangal

• 1/2 tablespoon coriander

• 1 teaspoon of fish sauce

• 1 teaspoon of salt

• 1/4 cup red onion

• 4 button mushrooms sliced

• 2 stalks of green onion cut into 1/2 inch pieces

• 2 chile peppers finely sliced

• 1 sprig of dill (optional)

• 1 kaffir lime leaf

• 1 teaspoon of lime juice

• 1/2 cup of water

 Preparation:

1. Prepare the marinade for the fish finely blending the lemongrass, turmeric, shallot, galangal, coriander, salt and fish sauce into a thick paste.

2. Season fish using half of the prepared marinade and allow to marinate for 20 minutes.

3. Preheat 1 tablespoon vegetable oil on medium heat in a pot, sear fish pieces about 4 minutes in each side until a light brown colour is achieved.  Remove from heat and set aside.

4. In the same pot add  the remaining marinade and sauté for 3-5 minutes until fragrant and toss the mushrooms, lime leaf and onions in the mixture.

5. Lower heat and allow to cook for 5 minutes and add in 1/2 cup of water and allow to cook for 8 minutes until a thick gravy like consistency is achieved.

6. Add the fish to the vegetable mixture, top with pepper and green onions, lower heat and cover and allow to cook for 5-8 mixture until the fish is completely cooked and the herbs are wilted.

7. Pour the lime juice over the fish pieces and turn off the heat.

Serving Suggestions:

• Steamed Jasmine Rice

• Rice Noodles