These bright and herby meatballs are loosely inspired by the Vietnamese classic Chả Cá lã Vọng, a seared or grilled freshwater fish dish seasoned with vibrant turmeric, dill, and fish paste. They’re also a great way to stretch a pound of fish.

Start with tender cod, then call in fiery Thai chiles and bright turmeric, ginger, and dill. (Not into cod? This recipe works great with shrimp, halibut, tilapia, and any other lean white fish.) They’re perfect with a rich peanut dressing, fresh herbs, and crisp vegetables, all wrapped in chewy rice paper. If you’re too lazy to build wraps or don’t have any rice paper, it makes just as delicious a salad all tossed together.

The mixture of crackers and milk is called panade, and it helps the meatballs stay tender and moist. And we keep things interesting with a combination of cooked (shallot, scallion) and raw (ginger, cilantro) aromatics for layers of flavors. Everything is well mixed until springy and sticky, then allowed to rest before cooking until deeply browned.

Also try my Lamb Meatballs With Tahini Sauce & Red Onion Saladand learn more about how to make juicy, flavorful meatballs with any minced meat here, so you can take meatballs off-script.