The color of forever

If you use fresh turmeric on a regular basis, it is a good idea to have utensils solely dedicated to its handling. This rhizome leaves a yellow-orange stain on everything it comes into contact with, and unless you possess the time or wherewithal (for a pricey “wonder” cleaner, say) to get rid of said stain, it’s likely there to stay, like Hitler on the German psyche, if less traumatizing.

I should take my own advice, by the way. Ever since a pal of Ma’s gave me some turmeric to try, I have been noticing more of it at the weekend market. Most online literature describe its flavor as earthy, bitter, and peppery, but it puts me in mind of guava. I like it, and sometimes use it in lieu of ginger (although more often with; they are of the same family and look it). If you want to toy with people’s expectations, substitute it for carrot in salads and escabeche. Shredded or julienned, they’re dead-ringers for each other — except carrot doesn’t leave permanent unsightly splotches on your cutting board, knives, and clothing.

You may already have encountered turmeric in curry, prepared mustard (the condiment), dye, or many an Iranian fried dish. You may also have heard of its power to treat wounds, sores, aches, pains, sprains, allergy, chicken pox, shingles, eczema, scabies, cancer (still undergoing clinical trials), arthritis/diabetes/Alzheimer’s (ditto), and homosexuality. I kid about the last. If only for the aches and pains that plague this timeworn frame, I would consume more turmeric. Not that I have to be coaxed to eat that fried fish. I mean, c’mon.

So what are you sitting there for? Get duwaw/luyang dilaw right now and live forever! Of course, if you are OC like me (which is why I prefer fresh to dried in the first place), you will probably want to reconsider the thought, given that you have to put up with a literally tainted kitchen for the rest of recorded time. On the other hand, you can count on some genius to come up with an all-purpose, single-application stain remover in the future. Around 2030, say. Think you’d still care by then?

Garlic & Turmeric Fried Fish

I used sliced tanguigue, but you can use the spice mix on whole fish, simply adjust ingredient amounts. To prevent staining, line your marinating dish with plastic wrap to catch any turmeric juice.

• fish, cleaned, rinsed, and patted dry
• turmeric, peeled and coarsely minced
• garlic, peeled and coarsely minced
• salt and ground black pepper, to taste
• chopped dill or spring onion greens, to garnish
• oil, for frying

1. Using a mortar and pestle, ground turmeric, garlic, salt, and pepper until you get a fine paste. Rub mixture all over the fish (inside, too, if using whole). Let sit for up to 30 minutes in the refrigerator.
2. Before frying, scrape the spice mix off the fish and set aside. If using sliced fish, fry in a bit of oil until seared on both sides (but still moist inside), about 2 to 3 minutes. If using whole fish, use considerably more oil and fry to a crisp all over. Remove fish from pan and set aside.
3. Remain a teaspoon of the frying oil in the pan and sauté the spice mix until nicely browned. Garnish over fish together with more black pepper and chopped dill or spring onion greens. Serve immediately.