Chilli Lime Fish
A delicious and vibrant dish featuring fresh fish with zesty lime and spicy chili, perfect for a quick and healthy meal.
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!
Notes
Use fresh fish for the best flavor. Adjust the spice level by adding more or less chilli flakes or sriracha to suit your taste. Feel free to substitute the fish with your favorite seafood like shrimp or scallops.