golden turmeric fish
This bright and flavorful dish looks beautiful and tastes delicious. You can use a mixture of coconut milk and vegetable stock or, if you want a deeper coconut flavor, use all coconut milk. This dish can be served warm from the oven, cooled to room temperature, or chilled.
4 tablespoons avocado oil, divided
Juice from 1/2 lime, plus extra for serving
1 tablespoon finely minced fresh ginger
1 tablespoon finely minced garlic
1 teaspoon ground turmeric
Pinch cayenne pepper
Kosher salt, to taste
Freshly ground black pepper, to taste
4 4-ounce pieces white fish
1/2 cup light (or regular) coconut milk
1/2 cup low-sodium (or homemade) vegetable stock
4 scallions, trimmed
4 ounces rice noodles, optional
Fresh micro (or regular) cilantro, for garnish
In a bowl, combine 2 tablespoons oil, lime juice, ginger, garlic, turmeric, and cayenne and season with salt and pepper.
Pat dry fish and brush top of each piece with oil mixture.
Preheat oven to 375°F.
In a large oven-safe sauté pan, heat remaining 2 tablespoons oil over medium-high heat. Add fish, seasoned side down, and cook until fish easily releases, about 5 minutes. Turn fish over, and continue to cook for another 1 minute. Remove from heat, add coconut milk and stock and stir. Place scallions over top. Place pan in oven to finish cooking, another 5-10 minutes, depending on thickness.
Meanwhile, make rice noodles according to package directions (if using).
Remove fish from oven and pour sauce over noodles. Top with fish, garnish with cilantro, and serve with lime wedges.