Turmeric Fish Sandwich Recipe

Name: Turmeric Fish Sandwich
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Turmeric Fish; 1 pound of firm white fish filets; 1 cup flour; 2 tablespoons powder turmeric; 1 teaspoon salt; 1 teaspoon pepper; 2 tablespoons oil; Pickled Watermelon Rind; 2 cups watermelon rind, skin peeled, with just a little bit of the pink left on; 4 cups water; 2 tablespoons salt; 1 cup apple cider vinegar; 1/2 cup water; 4 tablespoons sugar; Kimchee Coleslaw; 1 cup of shredded cabbage; 1 teaspoon apple cider vinegar; 1/2 teaspoon salt; 1/2 teaspoon sugar; 1 tablespoon mayonnaise; 1/2 teaspoon Sri Racha chili sauce

Servings: persons

Turmeric Fish
1 pound of firm white fish filets
1 cup flour
2 tablespoons powder turmeric
1 teaspoon salt
1 teaspoon pepper
2 tablespoons oil
Pickled Watermelon Rind
2 cups watermelon rind, skin peeled, with just a little bit of the pink left on
4 cups water
2 tablespoons salt
1 cup apple cider vinegar
1/2 cup water
4 tablespoons sugar
Kimchee Coleslaw
1 cup of shredded cabbage
1 teaspoon apple cider vinegar
1/2 teaspoon salt
1/2 teaspoon sugar
1 tablespoon mayonnaise
1/2 teaspoon Sri Racha chili sauce

1
Turmeric Fish
2
Pour the flour, turmeric, salt and pepper into a re-sealable plastic bag and mix. Rinse one fish filet and place in the bag. Cover each fish filet with the flour mixture. Heat the oil in a heavy pan. Place the filets down on the oiled pan and fry about 2-3 minutes on each side, depending on the thickness of the filets.
3
Pickled Watermelon Rind
4
Place the watermelon rind in a glass bowl that is large enough to hold the 4 cups of water. Add the water and the salt and stir until the salt is dissolved and then let it stand for a few hours in the fridge. Drain the water out and put the watermelon rinds in a pot. Add the cider vinegar, water and sugar. Heat until the water is just about to boil. Let cool completely. Place pickled watermelon rind in a glass jar and then fill with the vinegar mixture.
5
Kimchee Coleslaw
6
Mix everything together.
7
Lightly toast two slices of bread, whatever kind you'd like. In between the two slices place the fish, kimchee coleslaw and pickled watermelon rind.

298

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: Turmeric Fish, 1 pound of firm white fish filets, 1 cup flour, 2 tablespoons powder turmeric, and more.

Yes, Turmeric Fish Sandwich falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Turmeric Fish Sandwich

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions