Yellow Fish Kinda-Curry

Yellow Fish Kinda-Curry
This is a work smarter, not harder situation, one that involves dill (good things all around). Whisk together your sauce, flash marinate the fish and pop it into the oven for 15 mins or so, until you have a glorious, saucy piece of fish to lay atop rice, vermicelli noodles or cauliflower rice.


  • 600g white fish (such as ling, cod, barramundi, snapper)
  • 1 tbsp ginger, finely grated or chopped
  • 1 shallot, finely diced
  • 2 cloves garlic, finely grated or chopped
  • 1 tbsp ground turmeric
  • 1 x 400ml tin coconut milk
  • 10g fresh dill, chopped
  • 20g fresh coriander, chopped
  • 1 tbsp fish sauce
  • 1 tsp chilli flakes (optional)
  • 1-2 limes, cut in wedges, to serve
  • Steamed jasmine rice or cauliflower rice, to serve


  1. Preheat oven to 200°C.
  2. While you wait for the oven to warm up, combine ginger, shallot, garlic, turmeric, coconut milk, dill, coriander, fish sauce and chilli flakes (optional) in a large mixing bowl.
  3. Stir well until incorporated.
  4. Taste and season with salt flakes.
  5. Add fish, submerging each piece into the sauce, to marinate until you are ready to bake.
  6. Place fish in a baking dish, spoon over the sauce, then bake for 10-15 minutes (depending on the thickness of the fish), until fish is cooked and sauce is bubbling.
  7. Serve over rice or cauliflower rice with a generous squeeze of lime juice.

1 comment

Made this for my husband and myself tonight – oh my goodness…so delicious! My husband couldn’t stop telling me how yum it was. We have a 5-week old newborn so I appreciated just how quick this was to whip up. Recipe will be on rotation in our house. A great new way to enjoy fish!

Claire Hughes

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