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Vietnamese Turmeric Fish with Wilted Herbs and Peanuts

4 Servings

40 minutes

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This dish draws inspiration from a Hanoi restaurant, Cha Ca La Vong, renowned for its fish—the only item on the menu— seasoned with turmeric and dill. For our version, 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 the dish. To add spice, stir red pepper flakes into the sauce or offer Sriracha at the table. Serve with thin rice noodles.




Don't overcook the herb mixture. Transfer it to the platter with the fish as soon as the cilantro and dill are stirred in.

40 minutes


  • 2

    tablespoons white sugar

  • ¼

    cup lime juice


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Stephanie B.
March 3, 2024
Fresh easy and delicious
Really loved the simplicity of this dish. I substituted tofu for the fish and it turned out great! Would highly recommend for a quick weeknight meal
François M.
August 31, 2023
Just amazing
This recipe is so good, it's unbelievable. Do not change a thing.
Perrine M.
June 24, 2023
Punchy flavor and easy for a weeknight
I served this over rice. Make extra sauce and herbs, you’ll want more it’s so good. I used other flaky white fish with much success.
Mary C.
June 24, 2022
Tasty and easy
One of the best things I’ve ever made and incredibly easy. Recipes like this are why I love milk street. The turmeric and herbs make it so flavorful that it doesn’t need the sauce - though the sauce only takes a minute to make.
Lizz H.

I love this dish! It works equally well with firm tofu if you are interested in a less-meaty option.

Carly J.

This is delicious with rice noodles! I made it with a 50/50 mix of mint and dill instead of all dill, and it turned out great. It also held up well as leftovers the next day. Note that the turmeric-tinted oil splatter from the frying can be a bit messy/staining, so I recommend using a splatter screen.

Christina S.

Love this! I have not made one bad meal since joining the milk street! I need to try it with rice noodles as I used zucchini noodles, yummy!

Mark V.

I’ve made this dish a few times, exactly as stated - with rice noodles. It is a very good dish. Says 4 servings, and with 16 oz of rice noodles, it’s absolutely a hearty 4-person recipe. I’ve also halved it (although about the same full amount of herb mixture) and it was perfect. Highly recommended.

Ana W.

Roughly chop the dill stems and add to the frying oil before adding the fish. Then sauté them along with the fish for an intense dill flavor infusion. While frying, the deal stems become crispy and serve as a delicious topping to the final dish. Minimize food waste, maximize flavor.

Michael L.

Made this tonight and used cilantro and mint instead of dill. Fantastic recipe. Easy and full of flavor!

Rachel B.

I have frozen swai fillets; would those work in place of the tilapia?

Lynn C.

Hi Rachel -

Any firm white fish should work in this recipe.

The Milk Street Team

Kelly R.

My family loved this. Might have added a little salt to the fish coating mixture. I did 1/3 mint, 1/3 cilantro and 1/3 dill. Will be on the regular rotation.

Amy T.

I've made this fish several times and it's always a hit. I love the peanut-scallion topping.