Vietnamese turmeric fish with wilted herbs and peanuts from Milk Street Tuesday Nights: More Than 200 Simple Weeknight Suppers that Deliver Bold Flavor, Fast (page 83) by Christopher Kimball

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • stef on November 13, 2024

    We liked this recipe. The sauce and peanuts/herbs were delicious on the fish. I might try using flour next time instead of corn starch. I got a bit of an after taste.

  • Ishie1013 on December 24, 2023

    Loved this recipe and it was well liked by a fish skeptic too. It came together really nicely though I had to sub the limes with lemons because I was out. Still amazing. Used the tilapia and served over rice noodles.

  • kari500 on December 10, 2021

    We liked this, the dill is such a nice touch. Glad I read these notes and cut back on the salt. I used my wok, and it stuck a bit (not usually a problem), so maybe next time I’ll go with the called for nonstick pan.

  • jbny on April 28, 2021

    Delicious! Husband is saving extra sauce to try on smoked salmon.

  • Skamper on February 18, 2021

    This was absolutely delicious. I made a half batch using tilapia and served over rice vermicelli. Used (a small amount; all I had) of mint in place of the dill.

  • et12 on December 21, 2020

    Absolutely delicious. I used previously frozen Basa fillets and they worked well. Would use 1/2tbsp of salt in the coating batter next time instead of 1tbsp (especially if using salted peanuts)

  • rrackles on November 01, 2020

    Used Pacific cod, half the salt, mint instead of dill. Could make half the fish sauce and lime concoction next time. Served with Longkou noodles.

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