Turmeric Fish with Pita and Tomato Jam

Prep time 1.5hr
Cuisine Lunch or Dinner
Serves 4
Original taste


  • 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.