Herby Turmeric Fish with Charred Tomato Sauce

Chloe Rene x AEG

This recipe works with any fish you like, depending on whether you’re getting it whole (the size/weight of it) or fillets, the cooking time will vary. Add more scotch bonnet if you like things spicy.

Serves: 2-4

Ingredients

For the Fish:

1 Whole Sea Bream (around 600-800g)

2 Tbsp Fish Sauce

1 Tsp Ground Turmeric

2 Garlic Cloves, peeled

10g Ginger

2 Sprigs Thyme

10 Fresh Curry Leaves

4 Spring Onions

20g Dill

10g Parsley

For the Sauce:

200g Cherry Tomatoes

1/2 Scotch Bonnet

30ml Vinegar

Salt, Black Pepper, Olive Oil

Method

  1. Preheat the oven to 215°C
  2. In a food processor, add the fish sauce turmeric, garlic, ginger, thyme leaves, curry leaves, and spring onion whites. Pulse until a paste forms. Taste and season with black pepper and more fish sauce, if needed.
  3. Score the fish a couple times, making sure to not go completely through the flesh. Rub the marinade inside and out of the fish and place onto an oiled baking tray. Leave to marinate whilst the oven preheats. Then slide the fish in until fully cooked, 15-20 minutes.
  4. Meanwhile, thinly slice the scotch bonnet (do less if you don’t like heat, add more if you do). Pick the dill and parsley, discarding the stalks and thinly slice the spring onion greens. Optionally, add the herbs and spring onions into a bowl of ice water to make them extra crispy.
  5. Tip the whole cherry tomatoes into a frying pan and place over medium heat-high heat (no oil). Cook until starting to char and soften, 5-7 minutes. Then, turn the heat down to medium and crush half of the tomatoes to release their juices. Add a drizzle of oil, the vinegar and scotch bonnet, and leave to simmer until thickened. Taste and season with salt, and more vinegar if you’d like it tangier.
  6. Once the fish is cooked, transfer to a serving plate. Spoon the cherry tomato sauce over, drain the herbs and pile them on top.