Turmeric Fish with Pita and Tomato Jam

Turmeric Fish with Pita and Tomato Jam

Prep time    -    1.5h


  • 1 tbs light olive oil
  • 2 tsp fish sauce
  • 2 garlic cloves, finely chopped
  • 2 tbs chopped fresh dill
  • 1/2 tsp turmeric
  • 500g firm white fish fillets, cut into 4cm pieces
  • 4 pita breads
  • Baby Spinach leaves, to serve

Tomato Jam Ingredients

  • 5 truss tomatoes, coarsely chopped
  • 1/2 brown onion, coarsely chopped
  • 2 tsp finely chopped ginger
  • 100g (1/2 cup) caster sugar
  • 60ml (1/4 cup) apple cider vinegar
  • Pinch dried chilli flakes, optional



  1. Combine the oil, fish sauce, garlic, chopped dill, turmeric and lots of black pepper in a glass bowl. Add the fish and turn to coat. Cover. Place in the fridge for 1 hour to marinate.
  1. Meanwhile, to make the tomato jam, combine the tomato, onion, ginger, sugar, vinegar and chilli in a medium saucepan over high heat. Bring to a simmer. Reduce heat to medium. Simmer, stirring occasionally, for 35 minutes or until reduced and jam-like.
  2. Heat a large non-stick frying pan over high heat. Add fish mixture and cook, turning gently, for 5 minutes or until cooked through.
  3. Warm the bread following the packet directions. Top with spinach and fish. Drizzle with tomato jam.


Editor’s Note
“When you’re tired of the everyday sandwich, serve these for lunch. The kids will love it.”

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