Baked Turmeric Fish and Tomato Salsa

Name: Baked Turmeric Fish and Tomato Salsa
Prep time: 15 min
Cook time: 30 min
Total time: 30 min
Yield: 4 portions
Ingredients: 30 g olive oil; 4 white fish fillets; 1 Tbsp lime juice; 2 ½ tsp fine sea salt; 10 g macadamia nuts; 10 g fresh lemon grass; 50 g shallot; 1 tsp ground turmeric; ½ tsp ground black pepper; 2 garlic cloves; 1000 g water; 200 g basmati rice, white; 300 g cherry tomatoes; 5 g fresh coriander leaves; 1 lime; fresh coriander leaves

4.0 5 ratings

Prep. 15 min

Total 30 min

4 portions

Ingredients

olive oil plus extra for greasing
30 g
white fish fillets boneless (approx. 200 g each)
4
lime juice
1 Tbsp
fine sea salt
2 ½ tsp
macadamia nuts
10 g
almonds
fresh lemon grass cut in 1 cm pieces
10 g
fresh root ginger, peeled, cut in round slices (2 mm)
fresh makrut lime leaf (optional) thinly sliced
1
shallot halved
50 g
ground turmeric
1 tsp
ground black pepper
½ tsp
garlic cloves
2
water
1000 g
basmati rice, white
200 g
cherry tomatoes
300 g
fresh coriander leaves
5 g
red chilli (optional) deseeded, cut in pieces
1
lime cut in wedges
1
fresh coriander leaves for garnishing