Indonesian Lemon Turmeric Grilled Fish
4.3 / 5 from 3 reviews
Serves: about 4 people. Portion size: about 350g per person. Country of origin: Indonesia. Features fresh lemon zest and/or juice. Nutrition values are recipe-development estimates per 100g and per saved portion; actual values vary by brands, cooking yield and serving size.
Estimated Nutrition (per 100g finished recipe)
- Calories
- 143 kcal
- Protein
- 12.4 g
- Carbohydrate
- 17 g
- of which sugars
- 2.3 g
- Fat
- 4.4 g
- of which saturates
- 1 g
- Fibre
- 1.5 g
- Salt
- 0.58 g
Ingredients
- 600g whole sea bream or firm fish fillets
- 2 lemons, zest and 70ml juice
- 20g fresh ginger, grated
- 3 garlic cloves, crushed
- 1 tsp turmeric
- 1 tsp ground coriander
- 1 tbsp vegetable oil
- 300g cooked coconut rice
- 200g cucumber, sliced
- 1 red chilli, sliced
- Small handful coriander
Method
Mix lemon zest and juice with ginger, garlic, turmeric, coriander and oil.
Slash whole fish if using, rub in the marinade and leave for 20 minutes.
Grill over medium-high heat, turning carefully, until charred and cooked through.
Toss cucumber with chilli, coriander and a squeeze of lemon.
Serve the fish with coconut rice and cucumber sambal.
Reviews
My first attempt at Indonesian Lemon Turmeric Grilled Fish was a success, with one small note for next time. I used fillets and shortened the grilling time; the cucumber sambal kept everything lively.
Sarah GoodallI enjoyed making Indonesian Lemon Turmeric Grilled Fish and the instructions behaved exactly as promised. Scoring the whole fish helped the ginger and garlic reach beyond the skin.
steve4Indonesian Lemon Turmeric Grilled Fish earned a permanent place in my recipe folder. The turmeric-lemon marinade coloured the fish beautifully and tasted fresh rather than heavy.
Steve Allanson