Vietnamese Turmeric Fish with Wilted Herbs and Peanuts

2 tablespoons white sugar

¼ cup lime juice

2 tablespoons fish sauce 1½ pounds tilapia fillets (about ½-inch thick), cut into 2-inch pieces, patted dry Kosher salt and ground black pepper 1⁄3 cup cornstarch

1½ teaspoons turmeric 6 tablespoons grapeseed or other

neutral oil, divided

6 scallions, thinly sliced

¾ cup dry-roasted salted peanuts,

roughly chopped

1 cup chopped fresh cilantro

½ cup chopped fresh dill

Instructions: In a small bowl, stir together 1⁄3 cup water, the sugar, lime juice and fish sauce until the sugar dissolves. Set aside. Season the fish with salt and pepper. In a gallon zip-close bag, mix together the cornstarch, turmeric, 1 tablespoon salt and 1 teaspoon pepper. Add the fish, seal the bag and shake to coat. Transfer to a plate, shaking off any excess coating.

In a 12-inch nonstick skillet over medium-high heat, heat 2 tablespoons of the oil until barely smoking. Add half the fish and cook, flipping the fillets once, until golden and opaque throughout, 2 to 3 minutes per side. Transfer to a platter. Repeat with 2 tablespoons of the remaining oil and the remaining fish.

Wipe out the skillet. Heat the remaining 2 tablespoons oil over medium until shimmering. Add the scallions and peanuts and cook until sizzling and fragrant, about 1 minute. Off heat, stir in the cilantro and dill, then immediately distribute over the fish. Serve with the lime-fish-sauce mixture for drizzling.

Makes 4 servings