South Asia has inspired my cooking the most outside of Italy and so it is always wonderful to be in the countries to try new things that I haven't discovered. Since it is so difficult to find fresh (and I mean really fresh) seafood in the states, I spend most of my time trying any fresh fish entrees when eating out. So when I returned home I wanted to make something inspired by this. So here is my recipe for Turmeric Snapper with my version of Sambal Matah. In the summer I plan on barbecuing the snapper, but this time I used an oven!



1 1 1/2 - 2 pound whole snapper

2 pieces of fresh turmeric, peeled

4 garlic cloves

1 squeezed lemon

Salt & pepper to taste


Sambal Matah:

2 shallots, chopped

2-3 thai chilies (green or red), sliced

Baby bella mushrooms, sliced

1-2 lemongrass stalks (just the white part, slivered)

Some bean sprouts

Handful of spinach

Some fish sauce

1-2 Limes (juiced)

Salt & pepper to taste



Preheat oven to 350 F;

In a blender, blend turmeric, garlic cloves & lemon juice;

Coat snapper with salt and pepper;

Brush on the turmeric mixture on both sides and place some inside of the smapper;

Spray coconut oil on oven pan and place slices of lemon in the center. Place the fish on top;

Roast snapper in oven for 35-45 minutes depending on the size of the fish (turn halfway through);

In the meantime, place coconut oil in a cast iron skillet over medium high heat;

Add shallots, baby bella mushrooms, chilies (add only as many as you can handle- this is extremely spicy!) and lemongress. Cook the vegetables together and when almost cooked, add the spinach and some lime juice and fish sauce (this is being used instead of belacan which is hard to find);

Salt and pepper to taste and remove from heat. Add some bean sprouts and set aside;

At 35-45 minutes, turn oven broiler on and place fish inside and flip after each side's skin is crispy; and

Remove and serve with Sambal Matah.