Indonesian-Style Steamed Fish With Turmeric and Coconut
A fragrant and healthy weeknight dish featuring fresh white fish steamed with turmeric, lime leaves, and coconut milk, served with lightly stir-fried seasonal vegetables. This recipe highlights traditional Indonesian flavors and uses steaming and stir-frying techniques to keep the preparation approachable and quick.
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Servings
Originally developed for 4 servings.
Ingredient checklist
Method
- No timer neededPrepare the fish by patting the fillets dry with paper towels. Season both sides with salt and freshly ground pepper.
- No timer neededIn a mixing bowl, combine grated turmeric, torn kaffir lime leaves, coconut milk, and fish sauce or soy sauce. Stir well to combine.
- No timer neededPlace the fish fillets in a single layer on a heatproof plate that fits inside your steamer basket or rack. Pour the turmeric-coconut mixture evenly over the fish.
- 05:00Fill a large pot or wok with about 5 cm (2 inches) of water and bring to a gentle boil. Place the plate with fish into the steamer basket or directly onto the steaming rack inside the pot. Cover the pot with a lid.
- 10:00Steam the fish for 10 minutes, or until the fish is opaque and flakes easily with a fork.
- 00:30While the fish is steaming, heat vegetable oil in a large frying pan or wok over medium-high heat. Add minced garlic and sliced red chili, and stir-fry for 30 seconds until fragrant.
- 05:00Add the mixed seasonal vegetables to the pan and stir-fry for 4-5 minutes until they are tender-crisp. Season with a pinch of salt and a squeeze of lime juice.
- No timer neededRemove the steamed fish carefully from the steamer. Garnish with fresh coriander leaves and serve immediately alongside the stir-fried vegetables and steamed rice if desired.
Chef tips
- Ensure the fish is fresh and cooked through; steaming times may vary by thickness.
- Do not oversteam the fish to keep it moist and tender.
- Adjust the chili quantity to your spice preference or omit it for a milder dish.
- Use a tight-fitting lid to maintain steam and cook the fish evenly.
- You can substitute kaffir lime leaves with a strip of lime zest if unavailable.
Equipment check
- steamer basket or steaming rack
- large pot or wok with lid
- large frying pan or wok
- knife
- cutting board
- grater
- mixing bowl
- spatula or wooden spoon
Nutrition per serving
- Calories310
- Protein32 g
- Carbs10 g
- Fat14 g
Tags
Behind the dish.
Overview
This Indonesian-Style Steamed Fish with Turmeric and Coconut is a quick, healthy, and aromatic dish perfect for a satisfying weeknight meal. Fresh white fish fillets are gently steamed with turmeric, lime leaves, and creamy coconut milk, infusing the fish with vibrant, traditional Indonesian flavors. Paired with lightly stir-fried seasonal vegetables, this dish brings a balance of tenderness, creaminess, and crisp freshness to your plate.
Why you’ll love it
- Quick and simple steaming and stir-frying methods make it weeknight-friendly.
- The turmeric and lime leaves lend a bright, fragrant aroma.
- Coconut milk adds richness without heaviness.
- Healthy and balanced, featuring lean protein and fresh vegetables.
Ingredient notes
- White fish fillets: Use firm, fresh white fish like cod, snapper, or tilapia.
- Fresh turmeric: Provides vibrant color and an earthy flavor; if unavailable, use 1 tsp ground turmeric powder.
- Lime leaves (Kaffir lime leaves): Add citrusy aroma; available fresh or frozen in Asian markets.
- Coconut milk: Use full-fat coconut milk for the best creaminess and flavor.
- Seasonal vegetables: Choose crunchy vegetables like snap peas, baby corn, or green beans for stir-frying.
Serving & storage
- Serve immediately with steamed jasmine rice or your choice of grains to soak up the flavorful coconut sauce.
- Leftovers can be refrigerated in an airtight container for up to 2 days.
- Reheat gently over low heat to avoid drying out the fish.
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