Turmeric Fish Recipe

The vibrant golden hue of fresh turmeric, wrapped in aromatic turmeric leaves and pan-grilled, makes this Turmeric Fish Recipe a healthy and delicious dish. Cooked in traditional Malay style, the aroma of turmeric blends perfectly with fresh herbs, adding both fragrance and flavor (MALAY STYLE HERBED RICE).

 

For those who grow turmeric plants, fresh turmeric and turmeric leaves are readily available. For others, these ingredients can be purchased at local markets. While you can substitute turmeric powder and skip the leaf wrap, nothing quite matches the freshness and aroma of the real leaves.

This simple recipe uses just five main ingredients (excluding a touch of oil and salt). Wrapping the turmeric leaf around the fish (TOM YUM FISH) may take a little practice, but there’s no strict rule. Fold it as you prefer, or follow the method described here.

 

We’ve got you covered on the wrapping technique. Watch the attached video, and you’ll be ready to cook.

The result is crispy, herb-wrapped fish on the outside, tender and moist on the inside. It’s mildly spicy, reflecting the love of Malaysian flavors, yet full of taste and health benefits.

(Turmeric fish paired with rice, simple brinjal stir-fry, and fresh ulam raja for a complete Malay-style meal).

Ingredients
6 small pieces of mackerel
1-inch fresh turmeric - pounded for the juice
Chili powder - to taste
Lime juice - to taste
Salt - to taste
Fresh turmeric leaves - as needed 
2 tbsp oil

Method
Rub pounded turmeric juice onto the fish.
Add chili powder, lime juice, and salt.
Combine all together.
Tear turmeric leaves into strips and wrap them around the fish.
Secure with toothpicks if needed.
Heat oil on a portable stovetop grill.
Place fish on the grill. 
Grill on both sides to cook fish, also for a crispy layer outside.