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Tropical fish baked with turmeric leaves

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Our turmeric has done so well that we have already had to divide the plant and spread it around the lower garden. Excited about the success, I was researching more ways to make use of the plants and discovered that the gorgeous flowers are edible and the turmeric leaves are great for wrapping and baking fish. So I tried the latter and found it delicious. (Sampling the large flowers will have to wait until we have a fresh one.)

Here is how I tried it:P1020788

Cut two fresh turmeric leaves, laying one across a baking dish. Lightly oil and season the leaf with sea salt and grated ginger.

Mix together more grated ginger, salt, pepper, chili powder, and curry powder to make a rub for your fish. Apply evenly over fillets or slices of whatever fish you like.

Slice two green chilies and a small onion, and scatter over the fillets. Spritz with lime.

Top with your second turmeric leaf and pin edges to the bottom leaf with toothpicks to make a little package. If you are using larger fillets, wrap each individually in the turmeric leaves.

The leaves give a nice, earthy aromatic touch to the dish, a quality of turmeric that is often overlooked in favor of its use as a color additive.

Margie is the founder of IG and is passionate about the therapeutic benefits of working with nature in the garden. She enjoys mangosteen, the rainy season, hammocks, and wild visitors in the garden.

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