Kitchen notes · a little help before you start
Golden Turmeric Fish (Indonesian baked fish recipe)
Golden Turmeric Fish (Indonesian baked fish recipe) brings together white fish, lime juice, and shallots. Start with the oven-preheating step in the recipe. The quick notes will help you get the small jobs lined up before you start.
- Prep
- 15 min
- Cook
- 15 min
- Original yield
- Serves 4
- Ingredients
- 16 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Main course
- Primary protein
- Fish
- Cuisine
- Asian
- Cooking method
- Baked & roasted
- Preparation & total time
- Quick dinners · Prep: 15 minutes or less
A few quick notes
1. Get the oven ready first
Start with the oven-preheating step in the recipe. Then use the preparation steps that follow to get the food ready for the hot oven.
2. Get the blending equipment ready
There is a blending step in this method. Set up the appliance called for and follow its instructions along with the recipe, including any cooling or handling directions before blending.
3. Set out the finishing ingredient
Keep the finishing ingredient within reach while the main preparation is going on. Add it at the step in the method so the last job is easy to complete.
Get to know the ingredients
White fish
Look at how this ingredient comes into the method: Quick fish marinade: Sprinkle fish with salt and drizzle with lime juice.
Lime juice
Look at how this ingredient comes into the method: Quick fish marinade: Sprinkle fish with salt and drizzle with lime juice.
Shallots
Look at how this ingredient comes into the method: Prep: Preheat oven to 200°C / 390°F (180°C fan).
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 4. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
Ingredient note
Planning estimate for source one-inch piece of lemongrass.
How to make it
0 of 6 steps completeMake room for Golden Turmeric Fish (Indonesian baked fish recipe)
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Keep the last little job in mind
The recipe finishes with this step: Stir through coriander, serve over fish. Set out what you need for that finish before the cooking gets busy.
A little more help as you go
Have the pan ready for its first job
Read the pan-heating step before beginning. Have the ingredients for that stage ready, then follow the heat and additions in the recipe’s order.
A few questions you might have
What should I get ready before starting?
Set out the oven and blender. Read the first preparation step before you get going: Prep: Preheat oven to 200°C / 390°F (180°C fan).
Which little step is worth remembering?
Start with the oven-preheating step in the recipe. Then use the preparation steps that follow to get the food ready for the hot oven.
What check should I look for as it cooks?
Keep this part of the method in view: Bake for 15 minutes until the internal temperature is 55°C/131°F (medium, just cooked but not raw at all, very juicy).
Is there another preparation step to plan for?
Read the pan-heating step before beginning. Have the ingredients for that stage ready, then follow the heat and additions in the recipe’s order.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: RecipeTin Eats. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.
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