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Home Fish recipes

Golden Turmeric Fish (Indonesian)

By:Nagi
Published:24 May '21Updated:8 Dec '23
54 Comments
Recipe v Video v Dozer v

The stunning golden hue of this baked fish recipe comes from turmeric, a spice known for its health benefits! In this Indonesian Turmeric Fish dish, it’s used in a fresh curry paste slathered on white fish fillets baked in the oven. To serve, the fish is topped with a deliciously punchy Indonesian tomato “salsa”.

A delight to look at and even better to eat, if you love South-East Asian food, this one’s got your name written all over it!

Overhead photo of Golden Turmeric Fish (Indonesian) made with John Dory served on rice, ready to be eaten

Golden Turmeric Fish

Everybody has heard these days that turmeric is good for you. This golden-coloured spice is reputed to help prevent heart disease, Alzheimer’s, cancer, plus has potent anti-inflammatory and antioxidant properties, to name a few of its benefits.

Well, I’d love to tell you that I’m including turmeric into this recipe for health reasons. But I’m not! Turmeric is a fairly common ingredient in South-East Asian cooking (even more so in Indian food!), whether in powdered or fresh form.

In today’s recipe, it’s used in a homestyle Indonesian fish dish. Fresh turmeric is the star ingredient in the bright-yellow Indonesian turmeric curry paste which we slather on to fish before baking. To serve, the fish is topped with a simplified Sambal Tomat – think of it as a kind of tomato-based Indonesian “salsa”. The Sambal Tomat adds freshness and juiciness to the overall dish, and really brings the whole dish together. Don’t even think about skipping it, trust me!

I love the vibrant colour of the fish, and the striking contrast of the red Sambal Tomat. The looks play second fiddle only to the taste – The fresh curry flavours playing against the bright Sambal Tomat in this are sensational!

Close up of a plate of Golden Turmeric Fish (Indonesian) made with John Dory, ready to be served

Ingredients required for Turmeric Curry Paste & Topping

Here’s what you need to make the:

  • Turmeric Curry Paste which we slather onto the fish; and

  • fresh Sambal Tomat which is like a salsa that we pile over the fish.

Ingredients in Golden Turmeric Fish (Indonesian)

Because there’s a few South East Asian specific ingredients listed above, I’ll do a quick run through of each of them.

Turmeric Curry Paste

  • Turmeric – The key ingredient in this curry paste that makes it golden! It’s an aromatic fresh spice used in Asian cooking, well known these days for its health benefits (helping in the prevention of heart disease, Alzheimer’s, cancer, plus potent anti-inflammatory and antioxidant). It looks a bit like ginger on the outside, and is bright orange on the inside. The flavour is mild but can actually be quite bitter when eaten by itself. Its primary use in cooking is for healthfulness and for colour.

    WARNING! It stains so use gloves and avoid porous surfaces once cut.

    To prepare turmeric, scrape off skin using spoon or vegetable peeler, then grate using a microplane straight into a ceramic bowl. Substitute: Powdered dried turmeric, see recipe notes for details;

  • Kaffir lime leaves are the leaves of a kaffir lime tree. It’s used to add earthy citrus flavours into Asian food, and is sold at large grocery stores (Australia: Coles, Woolies, Harris Farm) and Asian stores. Dried is an ok substitute (same amount), but I really urge you to try to find fresh if you can because it adds that “something-something” that really gives this a “restaurant touch”. Lime leaves freeze 100% perfectly, I always have a stash!

    Other recipes using Kaffir Lime Leaves: Malaysian Chicken Satay Curry, Tom Yum Soup, Green Curry, Red Curry, Thai Meatballs, Beef Rendang.

  • Ginger and garlic – Essential aromatics present in most South-East Asian curries!

  • Lemongrass – Another popular aromatic used in South East Asian curries and marinades (Thai Red Curry, Vietnamese chicken marinade). It has an addictive, mellow and earthy lemon smell and flavour!

    To prepare lemongrass, cut off the top half of the stem (it’s too dry). Peel the reedy pale-green layers off the remainder to reveal the softer white part on the bottom half of the lemongrass. Then slice to use in the recipe. If lemongrass is hard to come by, you can use Lemongrass Paste: use 2 teaspoons;

  • Macadamia nuts – These are actually used in place of candlenuts which are used in Indonesian cooking for their very rich oils for things like curry pastes when pureed. Candlenuts actually have a very similar flavour and texture to macadamia nuts, though they are rougher. I used macadamia nuts because they’re readily accessible for me!

    Substitutions – I hadn’t tried, but confident that sunflower seeds or pepitas will work just fine. It’s not so much about the flavour macadamia nuts add but the oil and texture for the paste which these seeds can also provide;

  • Eschalot – Also known as French onions, and are called “shallots” in the US. They look like baby onions, but have purple-skinned flesh;

  • Oil – We need a touch of oil in the curry paste otherwise it’s too dry; and

  • Water – For adjusting the thickness of the curry paste. It needs to be thin enough so it can be blitzed, but thick enough to slather on like a paste on to the fish.

Close up of yellow Indonesian curry paste for Golden Turmeric Fish (Indonesian)

Sambal Tomat (Indonesian tomato “salsa”)

This might be a simple condiment, but do not underestimate what it brings to this recipe! It really ties the whole dish together, adding freshness and juiciness that compliments the fresh curry flavours on the fish.

  • Cherry tomatoes – Else grape tomatoes, or diced ordinary tomatoes;

  • Chilli – This is a cayenne pepper which is actually not that spicy. It gives the Sambal Tomat a nice hum of warmth. Easy to adjust to your taste – just add less or more; and

  • Coriander/cilantro – A common herb in South-East Asian food which adds wonderful freshness. Alternative: chives (not the same flavour, but will bring another flavour to the salsa).

Close up of tomato salsa topping for Golden Turmeric Fish (Indonesian) with a quick Sambal Tomat made with cherry tomatoes

Fish for Golden Turmeric Fish

I used John Dory in this baked fish recipe. The fillets are thick enough to make them suitable for cooking in the oven and the mild, sweet flavour of the flesh makes it ideal for enhancing with this relatively subtle flavoured curry paste.

See below for a list of other suitable fish. Any fairly firm, white fish fillets will work a treat here as long as they are not too thin so they can be baked in the oven!

Close up of raw John Dory fillets

Skin on or off? Either is fine, it really won’t affect the bake time. But the skin won’t be crispy. If this is a turn-off for you, just eat the flesh and leave the skin.

OTHER FISH SUITABLE TO USE

This recipe is suitable for most fish fillets that are around 1.5 – 2.5 cm (0.6 – 1″) thick. We need fillets that are not too thin so it can be baked in the oven for at least 10 minutes so that the curry paste can cook out.

Fillets this thick will generally come off medium and larger fish. Here are some suggestions:

  • Barramundi

  • Basa

  • Bream

  • Cod (any)

  • Emperor

  • Flathead

  • Grouper

  • Halibut

  • Hoki

  • Jewfish (mulloway)

  • John Dory (pictured in this post)

  • Ling

  • Monkfish

  • Deep sea perch (orange roughy)

  • Pollock (aka coley)

  • Salmon and ocean trout – will work but not the best for the type of curry paste (it’s a bit too fresh and light for these stronger-flavoured fish)

  • Snapper

  • Striped bass (not all bass is suitable), gummy shark

  • Tilapia – the thick part (reduce oven cook time to 12 minutes)

Remember, the shape of fish means that you get thick cuts from the main body as well as thin cuts from towards the tail. Opt for the thicker cuts!

FISH TO AVOID

I recommend avoiding:

  • Fish that dry out easily when cooked – Like swordfish, tuna, bonito, kingfish, marlin, mackerel. Unless you’re extremely careful they can become dry inside so are very prone to overcooking in the oven. I feel these fish are (mostly) better in raw/rare form such as Ceviche, Poke Bowls, Tartare (also see Tuna Steak);

  • Delicate fish, thin-filleted, long very narrow or small fish – Like flounder, sole, plaice, whiting and hake. These fillets are too thin or too long and narrow, or too fragile to cook in the oven using this curry paste. They will either cook too quickly, or the shape is not as suitable for slathering; and

  • Oily, “fishy” fish – Like mullet and sardines.


How to make Golden Turmeric Fish

One of the things I really like about this recipe is that it tastes like you’ve put a lot more effort in it than it requires. We’re essentially making our own Turmeric Curry Paste here, yet it’s a simple dump-and-blitz job!

How to make Golden Turmeric Fish (Indonesian)
  1. Season and lightly marinade the fish – Sprinkle both sides of the fish with salt and pepper, and drizzle with lime juice. Then just pop it in the fridge while you prepare the curry paste. 10 minutes is all we need here, it’s not meant to be marinated for too long. In fact, you don’t want to leave the fish in the lime marinade for longer than say 30 minutes, because the acid in the lime juice will end up “cooking” the fish like we do with Ceviche.

  2. Make turmeric curry paste – This is simply a plonk-and-blitz job. I find it easiest to do with a stick blender because of the relatively small quantity we are making in contrast to, say, Thai Red Curry paste where we make considerably more so it can be done in a food processor;

  3. Blitz with stick blender – To make this Turmeric Curry Paste with a stick blender, put the ingredients in a narrow jug that just fits the stick blender head. Then blitz away until it’s a pretty smooth paste. Use water as needed to make it a paste consistency. Consistency goal: A paste that can be slathered on the fish, thick enough to stay on;

  4. Slather fish (that’s a technical term 😉) – Put the fish on a tray lined with baking paper (parchment paper). Then slather the curry paste on the exposed surface of the fish (not the underside) from edge to edge;

  5. Bake – Bake for 15 minutes at 180°C/350°F or until the internal temperature is 55°C/131°F which is medium, optimum juiciness for baked fish without any rare or raw flesh at all. More on the ideal internal temp below!

    If you don’t have a meat thermometer, check to see the flesh flakes easily at the thickest point, which indicates the fish is done;

  6. Rest – Once the fish is cooked, rest for 3 minutes to let the juices redistribute throughout the flesh. If you don’t rest the fish, the juices will run out on to the plate when you cut into the flesh, rather than staying in the flesh where we want it!

How to make Golden Turmeric Fish (Indonesian)
  1. Sambal tomat (simple Indonesian salsa) – While the fish is in the oven, make the salsa topping. Just sauté the tomato with the chilli and a pinch of salt in a teaspoon or so of oil for a few minutes, just until the tomato is slightly softened and warmed through. Then give it a fresh finish with a sprinkle of coriander/cilantro; and

  2. Serve the fish topped with the Tomat Sambal topping.

Golden Turmeric Fish (Indonesian) served on white rice, ready to be eaten
Close up of fork cutting into Golden Turmeric Fish (Indonesian) made with John Dory

What to serve with Golden Turmeric Fish

It’s pictured served over Jasmine Rice (I think… possibly just normal white rice!). You’ll find the combination of the curry paste, the juicy flesh of the fish and the tomato salsa topping kind of mixes through the rice adding plenty of flavour so you don’t miss a sauce to douse the plain rice with.

Here are some rice options for you (even a faux-rice!):

  • White rice

  • Jasmine rice

  • Basmati rice

  • Brown rice

  • Cauliflower rice (low carb)

And though the Sambal Tomat Topping adds a bit of vegetable to the plate, for a little extra, try one of these:

  • Smashed Cucumber Salad

  • Asian Slaw – healthy, crunchy Asian Cabbage Salad

  • Australia’s favourite salad? Chang’s Crispy Noodle Salad!

Enjoy! – Nagi x


Watch how to make it

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Overhead photo of Golden Turmeric Fish (Indonesian) made with John Dory served on rice, ready to be eaten

Golden Turmeric Fish (Indonesian baked fish recipe)

Author: Nagi
Prep: 15 minutes mins
Cook: 15 minutes mins
Fish, Mains
Asian, Indonesian
5 from 16 votes
Servings4
Tap or hover to scale
Print
Recipe video above. This homestyle Indonesian baked fish recipe is made with a Turmeric Curry Paste slathered on to white fish fillets which are then baked, and served topped with an Indonesian-style tomato salsa called Sambal Tomat.
The curry paste is a gorgeously vibrant yellow colour thanks to the turmeric, and packed with fragrant and fresh South-East Asian curry flavours (as opposed to big, in-your-face-spice like Indian curries!).
Sambal Tomat comes in all forms, from complex versions with flavourings like shrimp paste, to simpler and fresh ones like this one. We only need a simple one, the curry paste has plenty of flavour!

Ingredients

Quick lime marinade:

  • 4 x 180g / 6oz white fish fillets , medium to thick, skinless (Note 1)
  • 1/2 tsp salt
  • 1 tbsp lime juice

Turmeric Curry Paste:

  • 1 small eschalot (~1/4 cup roughly chopped) (Note 2)
  • 1 garlic clove , finely grated*
  • 2 tsp fresh turmeric , finely grated* or substitute powdered (Note 3)
  • 1 tsp ginger , peeled and finely grated*
  • 1 1/2 tbsp macadamia nuts (Note 4)
  • 1/4 tsp salt
  • 1/8 tsp black pepper
  • 1 kaffir lime leaf , torn by hand (Note 5)
  • 2.5cm / 1" piece of fresh lemongrass, white part only, cut into 1cm / 0.2" pieces (Note 6)
  • 1 tbsp oil
  • 2 tbsp water

Sambal Tomat Topping:

  • 2 tsp oil
  • 250g / 8oz cherry tomatoes , quartered
  • 1 large red chilli (cayenne pepper) , deseeded and finely diced (adjust to taste, Note 7)
  • 2 tsp coriander/cilantro leaves , finely chopped (plus more for garnish)
  • 1/4 tsp salt

Instructions

  • Prep: Preheat oven to 200°C / 390°F (180°C fan). Line a tray with baking / parchment paper.
  • Quick fish marinade: Sprinkle fish with salt and drizzle with lime juice. Leave in fridge while making paste – just 10 minutes is fine.
  • Turmeric Curry Paste: Place ingredients in a container that fits a stick blender. Then blend with stick until smooth, using extra water if needed until it is a paste consistency (ie. can be slathered on fish).
  • Slather and bake: Smear paste onto surface of fish (not underside). Bake for 15 minutes until the internal temperature is 55°C/131°F (medium, just cooked but not raw at all, very juicy).
  • Rest: Remove from oven and remove fish from tray (otherwise it keeps cooking). Rest 3 minutes, serve over rice with Sambal Tomat (below) and extra fresh coriander.
  • Sambal Tomat Topping: Heat oil in a non-stick pan over medium heat. Add tomato, chilli and salt. Sauté 2 minutes until tomato is slightly softened. Stir through coriander, serve over fish.

Recipe Notes:

* I use a microplane for this, one of my most used kitchen tools. More on this here.
1. Fish fillets suitable for this recipe – any firm white fish fillets that are ~1.5 – 2.5cm/0.6 – 1″ thick:
  • Barramundi
  • Basa
  • Bream
  • Cod (any)
  • Emperor
  • Flathead
  • Grouper
  • Halibut
  • Hoki
  • Jewfish (mulloway)
  • John Dory (pictured in this post)
  • Ling
  • Monkfish
  • Deep sea perch (orange roughy)
  • Pollock (aka coley)
  • Snapper
  • Striped bass (not all bass is suitable), gummy shark
  • Tilapia – the thick part (reduce oven cook time to 12 minutes)
Salmon or ocean trout – will work but not the best for the type of curry paste (which is a bit too fresh and light for these stronger flavoured fish).
Avoid: Lean fish (swordfish, tuna, kingfish); small/thin fish fillets (flounder, sole, plaice, whiting); fragile fish (hake, hoki), oily fish (mullet, mackerel, sardines). See in post for more extensive list.
Skin on or off? Either is fine, it really won’t affect the bake time. But the skin won’t be crispy. If this is a turn-off for you, just eat the flesh and leave the skin.
2. Eschalot – Also known as French onions, and are called “shallots” in the US. They look like baby onions, but have purple-skinned flesh.
3. Turmeric – An aromatic fresh spice used in Asian cooking. Looks like a bit like ginger on the outside and bright orange on the inside. It’s well known these days for its health benefits. The flavour is mild but actually quite bitter, its primary use in cooking is mostly for healthfulness and for colour. IT STAINS so use gloves and avoid porous surfaces once cut (like plastic cutting boards, stone benches).
To prepare, scrape off skin using spoon or vegetable peeler, then grate using a microplane straight into a ceramic bowl.
Turmeric Powder sub – As it’s not primarily for flavour, you can substitute powdered turmeric here. Start with 1/2 tsp and add up to 3/4 tsp if you feel it needs more colour / turmeric flavour.
4. Macadamia nuts – This takes the place of candlenuts which is an ingredient used in Indonesian to add richness and thickness to things such as curry pastes. They are hard to source so I just use Macadamia Nuts which have a similar texture, plus adds terrific flavour.
Substitutions – I hadn’t tried, but confident that sunflower seeds or pepitas will work just fine. 
5. Kaffir Lime Leaves are the leaves of a kaffir lime tree. It’s used to add earthy citrus flavours into Asian food. They are sold at large grocery stores (Australia: Coles, Woolies, Harris Farm) and Asian stores. Dried leaves is an ok substitute (same amount), but I really urge you to try to find fresh if you can because it adds that “something-something” that really gives it that “restaurant touch”. Freezes 100% perfectly, I always have a stash! See in post for list of other recipes using Kaffir Lime Leaves.
6. Lemongrass – To prepare, cut the top half off and discard (it’s too tough). Peel the reedy green layers off the remainder to reveal the softer white part. Slice as needed for the recipe. If lemongrass is hard to come by, you can use Lemongrass Paste: use 2 teaspoons.
7. Rice options:
  • White rice
  • Jasmine rice
  • Basmati rice
  • Brown rice
  • Cauliflower rice (low carb)
8. Recipe source: This rather unique fish dish comes to you via a chef I know, sourced from an Indonesian chef who used to make this for staff meals. I figure if chefs rave about a dish, it’s gotta be something a bit special! It’s not special as in fancy-pants, but special as in something a little different, loaded with beautifully fresh and vibrant South-East Asian flavours. 
9. Nutrition per serving, excluding rice.

Nutrition Information:

Calories: 253cal (13%)Carbohydrates: 7g (2%)Protein: 34g (68%)Fat: 10g (15%)Saturated Fat: 1g (6%)Trans Fat: 1gCholesterol: 77mg (26%)Sodium: 694mg (30%)Potassium: 1083mg (31%)Fiber: 2g (8%)Sugar: 4g (4%)Vitamin A: 727IU (15%)Vitamin C: 34mg (41%)Calcium: 51mg (5%)Iron: 2mg (11%)
Keywords: Indonesian fish, Turmeric fish, turmeric recipe, yellow curried fish
Did you make this recipe?I love hearing how you went with my recipes! Tag me on Instagram at @recipe_tin.

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54 Comments

  1. Michelle says

    November 18, 2023 at 10:24 am

    THE. BEST. FISH. EVER!!!! Beautiful, fresh Asian flavours, and so easy to make. Winner all round.

    Reply
  2. Dale says

    December 8, 2022 at 11:34 am

    5 stars
    We made this last night with some pink ling – absolutely delicious, so straightforward and healthy!

    Reply
  3. Mari-Beth DeLucia says

    January 16, 2022 at 11:00 am

    5 stars
    Wow! Fantastic. Followed recipe exactly using some halibut from Alaska, U.S. A tropical dinner on a cold winter night.

    Reply
  4. Houssam El Zein says

    October 23, 2021 at 9:01 am

    5 stars
    Made this recipe for the first time and it was the star of the show. The paste has a lot of depth and reminded me of my time in Bali. Thank you ❤️

    Reply
    • Nagi says

      October 24, 2021 at 7:06 pm

      I’m so glad you enjoyed it! N x

      Reply
      • Fay says

        December 7, 2022 at 3:40 pm

        5 stars
        Love this recipe, it’s a go to often in our house
        Quick q: can you make the together paste in advance and how long will it keep??

        Reply
  5. CKC says

    October 10, 2021 at 5:40 pm

    Can I keep the unused turmeric paste in the freezer

    Reply
    • Nagi says

      October 11, 2021 at 2:53 pm

      I haven’t tested that but I think it would be ok. I use the entire quantity as written when I make this dish but if you don’t use as much let me know how it goes frozen! N x

      Reply
  6. Celia Simmons says

    October 5, 2021 at 12:00 pm

    5 stars
    Absolutely delicious! Will definitely make this again and again

    Reply
  7. Beccs says

    September 9, 2021 at 9:47 pm

    5 stars
    My family , kids included, loved this dish. I had to substitute a few ingredients – I used powdered tumeric, as well as minced lemongrass and ginger from a jar. Also, I skipped the first step of marinating the fish in lime. Despite these hacks, it was still delicious ! I served with the Sambal tomat, jasmine rice and Asian greens. Can’t wait to make it again. Very easy provided you have ingredients or substitutes.

    Reply
  8. Jenny says

    August 10, 2021 at 12:50 am

    5 stars
    The crowning glory of this dish was the Sambal tomat. You’re so right Nagi, it is a must. I found the curry paste a little bitter and I’m not sure if it was the kafir lime leaf (fresh from my own tree) or the lemon grass from the green grocer. It didn’t matter as overall it was delish.

    Reply
  9. Stefania Tsorna says

    July 15, 2021 at 5:55 am

    5 stars
    Nagi, this recipe is amazing! white fish can be a bit plain for me, but this Indonesian twist takes the dish to another level of awesomeness! Love, love, love it!

    Reply
    • Nagi says

      July 15, 2021 at 6:03 pm

      I love hearing this Stefania!!! Thanks so much for letting me know! N X

      Reply
  10. Ruby says

    July 13, 2021 at 9:01 pm

    5 stars
    I made this tonight. Delicious and spectacular on the plate!
    I served with charred broccolini to add even more colour. I used flathead which worked well, cooking it only for 10 minutes due to it being thinner. Thanks Nagi love your website, and Dozer of course 🙂

    Reply
  11. shilps says

    July 3, 2021 at 9:55 pm

    love all your recipes. Made this yesterday for a dinner and everyone loved it. I used Barramundi. i don’t eat fish so i had to depend on the reviews so i want to say thank you to all the people who write reviews. And Thank you Nagi for another great recipe.

    Reply
  12. James Littmann says

    June 11, 2021 at 9:40 pm

    5 stars
    Hi Nagi, Long term fan, first time poster 😀 Could I cook the fish straight from frozen? Thanks so much 😊

    Reply
  13. Suzanna says

    June 7, 2021 at 7:05 pm

    5 stars
    Tonight I cooked my first recipe
    From recipe tin eats, it was Golden Tumeric Fish. Wow, very delicious and turned out perfectly. Great instructions which were easy to follow. Yum!

    Reply
  14. Christine says

    May 31, 2021 at 7:59 pm

    5 stars
    I made this tonight, and it was sensational. Used barramundi. Had no coriander, so used spring onion in the sambol. All very easy, and we plan to do it again when we want to impress visitors or just to treat ourselves. Nagi you are a gem.

    Reply
  15. Megan says

    May 29, 2021 at 11:32 am

    5 stars
    Amazing as always! I love so many of your recipes and love how easy they are to follow! I used thick halibut fillets and had to cook a few minutes extra. Delicious 😋

    Reply
  16. Carol Ferdinands says

    May 29, 2021 at 8:47 am

    Hi Nagi, I have candlenut at home. I know it can be toxic if eaten raw and must be cooked. Do I need to make any changes to the recipe if I use candlenut instead of macadamia nut. Thank you

    Reply
    • Nagi says

      May 30, 2021 at 1:33 pm

      Hi Carol, you can just use them the same way you’d use the macadamias here. N x

      Reply
  17. Jo says

    May 29, 2021 at 7:43 am

    Looking forward to making this tonight! However – quick question – you’ve got Hoki in both the recommended and not recommended list. I’ll avoid it today, but the lists may need to be updated 😉

    Reply
    • Nagi says

      May 30, 2021 at 1:34 pm

      Thanks for picking that up Jo – I’ll update it now! N X

      Reply
  18. Sharon says

    May 27, 2021 at 11:21 am

    Oh my goodness! This turmeric fish dish is over the top. Definitely going into a 4-6 week rotation. So easy. So delicious. How do you do it Nagi?

    S

    P.S. now we all know there is no way you are going to deny Dozer a sample…look at those eyes and he’s trying not to drool Mom

    Reply
    • Nagi says

      May 28, 2021 at 11:45 am

      I’m so glad you love it Sharon!!! And there’s no escaping those eyes…. 😂 N x

      Reply
  19. Margaret Wilkinson says

    May 25, 2021 at 6:39 pm

    Hi Nagi. I love your recipes and will try the turmeric fish out very soon. I just wanted to say that I love the way Dozer is licking his lips when faced with the Lobster Blini! My dog licks her lips too when it comes to food! Hilarious! 😋

    Reply
    • Nagi says

      May 26, 2021 at 12:53 pm

      Thanks so much Margaret – I love that Dozer always steals the show from my recipes 😂 N x

      Reply
  20. Jaye says

    May 25, 2021 at 3:34 pm

    Looks like another winner, Nagi! Do you think the macadamia nuts could be substituted for anything for people with a nut allergy?

    Reply
    • Nagi says

      May 26, 2021 at 6:50 pm

      Hi Jaye! Just went back through some notes on other recipes – pepitas and sunflower seeds should work just fine. Haven’t tried it for this particular recipe but am confident they will work. Hope that helps! N x

      Reply
    • Nagi says

      May 26, 2021 at 12:53 pm

      Hi Jaye, that’s a tough one, I’m not sure there’s a suitable sub that would give the same texture and flavour. N x

      Reply
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