Chilli Lime Fish
Chilli Lime Fish
Introduction
Chilli Lime Fish is a delicious and vibrant dish that brings together the fresh flavors of fish, zesty lime, and a hint of spicy chili. This recipe is perfect for those who love a quick and easy meal bursting with flavor. Whether you’re cooking for a family dinner or a casual get-together, this dish will surely impress your guests and leave them asking for the recipe!
Why Make This Recipe
Making Chilli Lime Fish is an excellent choice for several reasons. First, it’s a healthy option as fish is rich in protein and essential nutrients. The combination of lime and chili adds a refreshing and tangy twist, making the dish both light and satisfying. Moreover, it’s quick to prepare, taking only about 30 minutes from start to finish. This makes it a perfect weeknight dinner option or a special meal when you’re short on time. Plus, it’s versatile and can be served with a variety of sides, such as rice and steamed vegetables.
How to Make Chilli Lime Fish
To prepare this delectable dish, follow these simple steps that will lead you to a flavorful meal in no time.
Ingredients
- 330g / 11 oz thin white fish fillets (~1cm / 0.4" thick), skinless, cut into 6cm / 2.5" squares (Note 1)
- 1/4 tsp cooking/kosher salt
- 1/4 cup rice flour or ordinary flour (Note 2)
- 2 tbsp canola oil
- 2 tsp sesame oil
- 2 garlic cloves, finely minced with a knife (Note 3)
- 2 tsp ginger, finely minced with a knife (Note 3)
- 1 tsp chilli flakes / red pepper flakes (Note 4)
- 2 tbsp sriracha (Note 4)
- 2 tsp light soy sauce or fish sauce (Note 5)
- 3 tbsp brown sugar
- 1/2 cup water
- 2 tbsp lime juice
- 2 tbsp coriander/cilantro leaves
- 1 tbsp large red chilli, finely sliced
- Lime wedges
- Rice of choice
- Steamed Asian greens
Directions
Fish:
- Dust fish – Sprinkle the fish with salt, dust it with rice flour, and shake off the excess.
- Cook fish – In a non-stick skillet, heat canola oil over medium-high heat. Cook the fish until golden on each side, then remove it to a plate.
- Fish cooking times – For thin fillets (1 cm / 0.4"), cook for 1.5 minutes on each side. For thicker fillets (1.5 – 1.75 cm / 0.6 – 0.75"), cook for 2 minutes each side or until the internal temperature reaches 55°C / 130°F. Remove fish to a plate and set aside.
Sauce:
- Sauté aromatics – In the same pan, add sesame oil over medium heat. Cook garlic, chilli, and ginger until golden (about 20 seconds).
- Sauce – Add everything else except lime juice. Stir and simmer until the sauce reduces and thickens (about 2 minutes). Add lime juice and stir. If the sauce gets too thick, add water.
- Coat fish – Return the fish to the sauce, turning to coat it well.
- Serve – Serve over rice, garnished with coriander, sliced red chilli, and lime wedges. It pairs perfectly with steamed Asian greens!
How to Serve Chilli Lime Fish
Chilli Lime Fish is delightful when served hot over a bed of rice. You can accompany it with lime wedges and fresh coriander for an added pop of flavor. This dish also goes well with steamed Asian greens or a simple salad.
How to Store Chilli Lime Fish
To store any leftovers, let the fish cool completely, then transfer it to an airtight container. Keep it in the refrigerator for up to two days. When reheating, do so gently to avoid overcooking the fish.
Tips to Make Chilli Lime Fish
- Use fresh fish for the best flavor.
- Adjust the spice level by adding more or less chilli flakes or sriracha to suit your taste.
- If you can find it, using fresh ginger and garlic will enhance the dish’s flavor.
- Feel free to substitute the fish with your favorite seafood like shrimp or scallops.
Variation
For a different twist, you could add sliced bell peppers or snap peas to the sauce while cooking. This adds both color and a crunch to the dish.
FAQs
1. Can I use frozen fish?
Yes, but make sure to thaw it completely before cooking.
2. What type of fish is best for this recipe?
Thin white fish fillets like cod, tilapia, or haddock work well.
3. Can I make this dish ahead of time?
It’s best to cook the fish fresh, but you can prepare the sauce ahead and store it in the refrigerator until ready to use. Just cook the fish when you’re ready to serve.
Enjoy your delicious Chilli Lime Fish! It’s a quick, flavorful, and healthy dish that everyone will love!
Chilli Lime Fish
Ingredients
For the Fish
- 330 g thin white fish fillets (~1cm / 0.4" thick), skinless, cut into 6cm / 2.5" squares (Note 1)
- 1/4 tsp cooking/kosher salt
- 1/4 cup rice flour or ordinary flour (Note 2)
- 2 tbsp canola oil
- 2 tsp sesame oil
For the Sauce
- 2 cloves garlic, finely minced (Note 3)
- 2 tsp ginger, finely minced (Note 3)
- 1 tsp chilli flakes / red pepper flakes (Note 4)
- 2 tbsp sriracha (Note 4)
- 2 tsp light soy sauce or fish sauce (Note 5)
- 3 tbsp brown sugar
- 1/2 cup water
- 2 tbsp lime juice
- 2 tbsp coriander/cilantro leaves
- 1 tbsp large red chilli, finely sliced
- lime wedges
- Rice of choice
- Steamed Asian greens
Instructions
Preparation
- Sprinkle the fish with salt, dust it with rice flour, and shake off the excess.
Cooking the Fish
- In a non-stick skillet, heat canola oil over medium-high heat. Cook the fish until golden on each side, then remove it to a plate.
- For thin fillets (1 cm / 0.4"), cook for 1.5 minutes on each side. For thicker fillets (1.5 – 1.75 cm / 0.6 – 0.75"), cook for 2 minutes each side or until the internal temperature reaches 55°C / 130°F.
Making the Sauce
- In the same pan, add sesame oil over medium heat. Cook garlic, chilli, and ginger until golden (about 20 seconds).
- Add everything else except lime juice. Stir and simmer until the sauce reduces and thickens (about 2 minutes). Add lime juice and stir. If the sauce gets too thick, add water.
- Return the fish to the sauce, turning to coat it well.
Serving
- Serve over rice, garnished with coriander, sliced red chilli, and lime wedges. It pairs perfectly with steamed Asian greens!
