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Milk Street Recipe

Turmeric-Spiced Fish with Wilted Herbs and Peanuts

40 minutes

Cornstarch and ground turmeric form a delicate crust on tilapia fillets that are quickly sautéed. Other firm white fish, such as snapper or cod, would work well here, but you'll need to increase the cooking time for fillets thicker than ½ inch. Generous fresh herbs—we use scallions, dill and cilantro, but mint is great, too—along with a sauce of lime juice and fish sauce brighten up the dish. To add spiciness, stir some red pepper flakes into the sauce or offer Sriracha at the table. Serve with thin rice noodles.

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