Turmeric fish with braised fennel recipe

By: Nikki and Jordan Shearer

Check out this quick and easy recipe for turmeric fish with braised fennel by Masterchef NZ runners up Nikki and Jordan Shearer.

Tumeric _fish

Serves 4


  • 4 tsp ground turmeric
  • 2 Tbsp rice bran oil
  • 4 fish fillets, we used tarakihi trimmed and each fillet cut into 2 portions
  • Combine turmeric and oil into a shallow dish and coat fish portions.
  • 100g rice vermicelli noodles
  • 4 large shallots, peeled and diced
  • 2 garlic cloves, peeled, finely diced and crushed with the back of your knife
  • 1 large fennel bulb, washed and sliced
  • ½ cup water
  • 1 ½ Tbsp raw sugar
  • 4 Tbsp fish sauce
  • 3 fresh red chillies, finely sliced
  • 4 Tbsp lime juice
  • ¼ cup roasted peanuts
  • Coriander and lime wedges to garnish


  1. Place noodles into large bowl and cover with boiling water. Leave for 10 minutes or until cooked. Drain and toss with 2 Tbsp rice bran oil. Set aside.
  2. Heat a pan over medium heat, add rice bran oil and sauté shallots until starting to colour. Add garlic and sauté for a further 1 minute. Add sliced fennel and continue to cook for 5 minutes, stirring occasionally to prevent from sticking, add more oil if needed.
  3. When fennel is starting to soften add 1/2 cup of water, sugar and fish sauce.
  4. Simmer for a further 5 minutes.
  5. Place turmeric fish into the pan on top of the braising vegetables and cover with a lid. Cook for 2 minutes, then turn the fish and then cook for a further 2 - 3 minutes.
  6. Remove fish and cover to keep warm.
  7. Add cooked vermicelli noodles to the pan and mix with the braising liquid and vegetables.
  8. Stir through chillies and lime juice to taste.


Place noodles onto plate and cover with braising liquid and vegetables. Place 2 pieces of fish on top and garnish with peanuts, coriander and lime wedges.

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