Recipes
Balinese Pan-Seared Fish
Serves 4
| Prep Time: 10 mins
| Cook Time: 20 mins
| Total Time: 30 mins
You may need: Turmeric Gold
Discover The Recipe
Pan-searing fish makes a healthy and quick weeknight meal. In this recipe for a Indonesian Balinese Pan-Seared fish, we amp up the flavors using our proprietary Balinese-inspired Turmeric Gold spice blend. Turmeric, due to its reputation as having anti-inflammatory properties, has now achieved superstar status across the world. Turmeric is also the backbone of many Asian curries and other sauces. We created our Turmeric Gold spice blend to provide the bright color and subtle earthy notes of turmeric, complemented by the warming spices nutmeg and clove (native to Indonesia) as well as cinnamon. We round out this blend's flavor profile with the Asian trinity of aromatics: ginger, garlic, and onion.
Our Turmeric Gold spice blend is designed to be a utility knife in your kitchen. Use it in any recipes calling for turmeric for a boost of aroma and flavor, use it directly as a dry rub, or pulse in a food processor with fresh aromatics and oil to make a lovely marinade or sauté paste. Make the Vietnamese-style Nuoc Cham sauce - the flavor is outstanding and makes this fusion recipe stand out!
Ingredients
Balinese Pan-Seared Fish
2 lbs rockfish fillets, skin on (or any firm white fish like cod, halibut, etc)
1.5 Tbsp Piquant Post Turmeric Gold spice
3 Tbsp oil(olive, avocado, or vegetable), divided
2 tsp salt (optional)
1 bunch of broccolini, thicker stalks cut in half
1 Tbsp fresh ginger, grated (optional)
Nuoc Cham Sauce (optional)
1 clove garlic, minced
1 bird's eye chili, seeded and sliced (or 1/2 tsp red chili flakes)
2 limes, juiced (~3-4 tbsp juice)
1 tsp honey or sugar
1/2 tsp fish sauce (or light soy sauce)
Notes
You can use any of a number of varieties for fish filets for this Balinese pan-seared fish recipe. Ask your local fishmonger / counter what's fresh. Try: rockfish, cod, halibut, sea bass, and even tilapia.
While prepping your fish, season with salt & pepper to taste before adding the Turmeric Gold spice blend. If you have time, let the fish rest for for 10-15 minutes. Salt helps draw spice and other flavor molecules into the flesh of meat and fish.
When flipping the fish, be extra gentle with the spatula. We recommend using non-stick pans to make it easier to flip fish without the filets completely disintegrating.
Optional ingredients add a little character and flavor but don't sweat it if you don't have them.
Instructions
Cut rockfish into desired portions. If skin-on, lightly score fish skin 2 to 3 times per portion, being careful to just slice skin and not flesh. Season fish with salt and Turmeric Gold spice blend on both sides of the fish, going light on the skin side. Gently rub the spice bend into the flesh of the fish.
Heat a non-stick pan or cast-iron skillet on Med-High. Add ~2 tbsp of oil and swirl the pan. Add one fish piece at a time, skin-side down. Press down on the flesh with a spatula to to help crisp the skin during searing. Cook skin-side down for 7-10 minutes, when the flesh of the fish has turned opaque white half to three quarters of the way up the portion, flip fish with spatula and sear flesh side for 2-3 minutes. Remove to a plate and cover with foil to keep warm. (Note: if using skinless filets, cook ~5 mins per side and carefully flip when turning.)
Add 1 tbsp of oil to pan and then broccolini and ginger. Stir to mix in ginger. Sauté for ~5-7 mins or until stems are fork tender.
While the broccolini is cooking, make the Nuoc Cham Sauce by combining all ingredients in a bowl and briefly whisking. Plate the fish and broccolini and spoon some Nuoc Cham sauce on each portion to taste. Serve bowl of sauce for communal drizzling.
Alternatives & Substitutions
We developed our proprietary Turmeric Gold spice blend as a flavor boost for any recipe where turmeric is used. Packed with anti-inflammatory Turmeric and loaded with aromatic flavors from garlic, onion, ginger, cinnamon, nutmeg, cardamom, and fenugreek, you'll want to use this blend on everything.
Here are 37 alternate recipes using turmeric where you can substitute our Turmeric Gold spice blend.
Try making our easy and delicious Indonesian-style, vegan Coconut Turmeric Cauliflower recipe. Or, make our vegan Gado Gado Indonesian Salad recipe for a light, nutrient dense meal that's super easy to customize with seasonal veggies.
Feeling like something light an easy? Try our gorgeous (and delicious) Turmeric Prawns with Coconut Turmeric Rice.
Post pictures of your masterpiece meal on social media and tag us. We repost!
Balinese Pan-Seared Fish
Serves
4
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Piquant Post spice you'll need: Turmeric Gold
Ingredients
Balinese Pan-Seared Fish
2 lbs rockfish fillets, skin on (or any firm white fish like cod, halibut, etc)
1.5 Tbsp Piquant Post Turmeric Gold spice
3 Tbsp oil(olive, avocado, or vegetable), divided
2 tsp salt (optional)
1 bunch of broccolini, thicker stalks cut in half
1 Tbsp fresh ginger, grated (optional)
Nuoc Cham Sauce (optional)
1 clove garlic, minced
1 bird's eye chili, seeded and sliced (or 1/2 tsp red chili flakes)
2 limes, juiced (~3-4 tbsp juice)
1 tsp honey or sugar
1/2 tsp fish sauce (or light soy sauce)
Instructions
Cut rockfish into desired portions. If skin-on, lightly score fish skin 2 to 3 times per portion, being careful to just slice skin and not flesh. Season fish with salt and Turmeric Gold spice blend on both sides of the fish, going light on the skin side. Gently rub the spice bend into the flesh of the fish.
Heat a non-stick pan or cast-iron skillet on Med-High. Add ~2 tbsp of oil and swirl the pan. Add one fish piece at a time, skin-side down. Press down on the flesh with a spatula to to help crisp the skin during searing. Cook skin-side down for 7-10 minutes, when the flesh of the fish has turned opaque white half to three quarters of the way up the portion, flip fish with spatula and sear flesh side for 2-3 minutes. Remove to a plate and cover with foil to keep warm. (Note: if using skinless filets, cook ~5 mins per side and carefully flip when turning.)
Add 1 tbsp of oil to pan and then broccolini and ginger. Stir to mix in ginger. Sauté for ~5-7 mins or until stems are fork tender.
While the broccolini is cooking, make the Nuoc Cham Sauce by combining all ingredients in a bowl and briefly whisking. Plate the fish and broccolini and spoon some Nuoc Cham sauce on each portion to taste. Serve bowl of sauce for communal drizzling.
Notes
You can use any of a number of varieties for fish filets for this Balinese pan-seared fish recipe. Ask your local fishmonger / counter what's fresh. Try: rockfish, cod, halibut, sea bass, and even tilapia.
While prepping your fish, season with salt & pepper to taste before adding the Turmeric Gold spice blend. If you have time, let the fish rest for for 10-15 minutes. Salt helps draw spice and other flavor molecules into the flesh of meat and fish.
When flipping the fish, be extra gentle with the spatula. We recommend using non-stick pans to make it easier to flip fish without the filets completely disintegrating.
Optional ingredients add a little character and flavor but don't sweat it if you don't have them.
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