Fried Turmeric Fish with Dill and Roasted Peanuts
Photography by Aaron McLean.
This turmeric fried fish is bursting with flavour, served on jasmine rice and topped with roasted peanuts and dill.
Serves: 4
INGREDIENTS
600 grams firm white fish fillets
Marinade
2 cloves garlic, chopped
½ teaspoon sea salt
1 shallot, chopped
1 long green chilli, seeded and chopped
1 teaspoon ground turmeric
1 teaspoon caster sugar
1 tablespoon fish sauce
1 tablespoon vegetable oil
To cook
1 cup rice flour
3 tablespoons vegetable oil
To serve
small handful of dill, thinly sliced red onion, roasted peanuts
hot cooked jasmine rice
METHOD
Marinade: Put the garlic, salt, shallot, chilli, turmeric and sugar in a mortar or small food processor and pound or process to a paste. Stir in the fish sauce and oil.
Put the fish and the marinade in a shallow dish and turn to coat well. Cover and refrigerate for at least 1 hour and up to 24 hours.
To cook: Put the rice flour in a shallow dish and gently turn the fish in the flour, pressing it on to adhere, taking care not to knock off the marinade. Shake off the excess flour. Heat the oil in a large sauté pan and cook the fish on both sides until golden and just cooked through. Don’t have the heat too high or the rice flour will burn. Drain on kitchen towels and transfer to a serving platter. Serve with hot cooked rice and scatter with the dill, red onion and peanuts.
Keep up to date with
dish weekly recipes,
food news, and events.
latest issue:
Issue #114
Autumn has arrived, and with it, the latest issue of dish, jam-packed with recipes that will have you fizzing to get in the kitchen! With a long Easter lunch featuring perfectly pink, blushing roast leg of lamb and wildly decadent baked mashed potatoes with caramelised onions, to simply scrumptious chocolate treats and sensational seasonal baking this issue has you covered - we reckon the Hot Cross Buns are our best yet! Salads make way for soothing soups, pies, puddings and our cover star beef cheek ragù with spaghetti – a must-make dinner for family and friends. With over 60 recipes in our latest issue there’s plenty of inspiration to keep you busy – and well-fed! Don’t forget to share your dish dishes with our Facebook community.