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Let me introduce myself. My name is Mark Sisson. I’m 63 years young. I live and work in Malibu, California. In a past life I was a professional marathoner and triathlete. Now my life goal is to help 100 million people get healthy. I started this blog in 2006 to empower people to take full responsibility for their own health and enjoyment of life by investigating, discussing, and critically rethinking everything we’ve assumed to be true about health and wellness...

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March 17 2018

Turmeric and Ginger Fish

By Worker Bee
10 Comments

PrimalThis recipe is a good reason to grab that bottle of turmeric in your spice rack and put it to work adding bright orange color and extra flavor to mild fish like cod. The slightly bitter taste of turmeric all but disappears when cooked with buttery ghee, ginger and garlic.

The shake of black pepper in the ingredient list is there for more than just seasoning; black pepper provides piperine, which is essential for absorbing curcumin. Curcumin is the whole reason to be eating turmeric in the first place, since it’s the part of turmeric that carries all the amazing health benefits.

You don’t necessarily need to supplement with turmeric if you’re cooking with it (as evidenced by all the home cooks in India.) This recipe for turmeric and ginger cod shows how easy it is to use turmeric regularly as a spice. Turmeric is also easy to add to scrambled eggs, soup, and curries.

Servings: 4

Time in the Kitchen: 25 minutes

Ingredients

Primal

  • 4 4-ounce/113 g boneless, skinless cod filets (or other flaky white fish)
  • 1 teaspoon ground turmeric (5 ml)
  • 1-inch piece ginger, peeled and finely grated* (25 mm)
  • 1/2 teaspoon salt (2.5 ml)
  • ¼ teaspoon ground black pepper (1.2)
  • ¼ cup Primal Kitchen® Avocado Oil (60 ml)
  • 4 tablespoons ghee or unsalted butter, divided (60 g)
  • 2 garlic cloves, finely chopped
  • 1/2 cup chopped dill (15 g)

Instructions

Primal

Recipe Note: A microplane zester works well for finely grating ginger.

Mix together turmeric, ginger, salt, pepper and avocado oil. Rub fish on all sides with the mixture.

In a large skillet, heat 2 tablespoons ghee over medium-high heat. When the ghee is hot, add the fillets. Cook until the fish is lightly browned and starting to get firm, 2 to 4 minutes, depending on the thickness of the fillets.

Using a wide spatula, flip the fillets over. Add remaining ghee to the skillet with the garlic and dill.

Cook 2 to 4 minutes more, until the fish easily flakes apart.

Lift the fillets onto a platter. Use a rubber spatula to scrape all the remaining ghee and bits of dill and garlic over the fish. Serve, and enjoy!

Primal

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10 thoughts on “Turmeric and Ginger Fish”

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  1. This is so funny I had made up the exact same recipe over a decade and half ago but would actually make it in my steamer while making rice, adding the fish over the rice when it was half way thru cooking time, with the only difference that I would also put shaved onions on top, some sesame seeds and add a little lemon juice. The rice would soak in all the flavors. I don’t eat rice anymore but guess it could be good as a post work dish.

    Just love Mark’s idea to sear it in ghee definitely gonna try this out soon!

  2. This is my favourite kind of meal: a small number of simple ingredients + powerfully healing spices + healthy fats + minimal time prepping & cooking.

    It’s also super-inexpensive (at least where I live, where we can find fresh, wild white fish for very cheap). AND it’s the sort of meal that makes me feel great afterwards and the following day!

  3. Yes, use ghee! It is delicious. And when consuming turmeric, always include some kind of fat, like the ghee or even coconut oil. This will allow your body to access all of it’s benefits.

  4. This sounds amazing…I have everything on hand except the fresh dill. I always have some cod in the freezer since it’s so versatile, and I already use turmeric on a pretty regular basis…even blended into my coffee with coconut oil and collagen peptides.

    1. How much coconut oil, tumeric and collagen peptides do you put into your coffee…sounds interesting…would like to try.

      1. Hey JT Taylor…into a large cup of coffee I would typically blend one tablespoons of coconut oil, one to two tablespoons of collagen peptides (use these daily for skin, hair and overall joint health) and about a teaspoon of turmeric. The turmeric tastes pretty strong so you may want to sweeten a little. Fat from the coconut oil definitely makes the turmeric more bio available. If you really want to be a badass add a sprinkle of black pepper!

  5. Do the amounts of turmeric used in cooking contain biologically relevant levels of curcumin? I read the study about piperine and curcumin, and the dose they used was 2g. Turmeric is about 3% curcumin by weight, so you’d have to use 60g of turmeric to get that 2g of curcumin.