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If your go-to seafood to cook at home is always salmon, it’s time to switch it up. This turmeric white fish with peanuts and chili-lime cucumber from Eleanor Maidment’s cookbook, California: Living + Eating, is easy to make, takes only 20 minutes to cook and works with almost any kind of firm white fish, but has a lot more flavor going on than the usual roasted fillet. (It’s also high in protein and low in carbs, but we digress.)
“This is a wonderful dish of vaguely Vietnamese origins,” Maidment writes, “where it is more commonly served with dill than cilantro. Both work well, in my opinion, but you can also use a mixture of the two herbs.”
Sorry, salmon. We’re breaking up with you.
Recipe excerpted with permission from California: Living + Eating by Eleanor Maidment, published by Hardie Grant Books, May 2019.
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