Chilli Lime Fish Recipe

Introduction

This Chilli Lime Fish recipe offers a vibrant combination of spicy, tangy, and savory flavors with tender white fish fillets. It’s quick to prepare, making it a perfect weeknight dinner that pairs beautifully with steamed greens and rice.

Ingredients

• 330g (11 oz) thin white fish fillets (about 1cm thick), skinless, cut into 6cm squares
• 1/4 tsp cooking or kosher salt
• 1/4 cup rice flour or ordinary flour
• 2 tbsp canola oil
• 2 tsp sesame oil
• 2 garlic cloves, finely minced
• 2 tsp ginger, finely minced
• 1 tsp chilli flakes or red pepper flakes
• 2 tbsp sriracha
• 2 tsp light soy sauce or fish sauce
• 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, for serving
• Rice of choice, to serve
• Steamed Asian greens, to serve

Instructions

1. Step 1: Sprinkle the fish pieces with salt and dust them evenly with rice flour. Shake off any excess flour.
2. Step 2: Heat canola oil in a non-stick skillet over medium-high heat. Cook the fish for about 1½ minutes on each side for thin fillets (adjust timing for thicker fillets) until golden and cooked through. Remove fish to a plate.
3. Step 3: In the same pan, lower heat to medium and add sesame oil. Sauté the garlic, chilli flakes, and ginger for roughly 20 seconds until fragrant and lightly golden.
4. Step 4: Add sriracha, soy or fish sauce, brown sugar, and water to the pan. Stir and simmer the sauce until it thickens and becomes syrupy, about 2 minutes.
5. Step 5: Stir in lime juice, then return the cooked fish to the pan. Gently toss the fish in the sauce to coat well.
6. Step 6: Serve the Chilli Lime Fish over your choice of rice, garnished with coriander leaves, sliced red chilli, and lime wedges alongside steamed Asian greens.

Tips & Variations

• For a gluten-free option, use rice flour and gluten-free soy sauce.
• If you prefer less heat, reduce the sriracha and chilli flakes.
• Swap white fish for salmon or prawns for a different twist.
• Adding a splash of fish sauce enhances depth and umami in the sauce.
• Serve with steamed bok choy or baby pak choy tossed in Asian sesame dressing for extra flavor.

Storage

Store leftover chilli lime fish in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat to preserve texture, adding a splash of water if the sauce thickens too much.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen fish for this recipe?

Yes, frozen fish can be used. Make sure to thaw it completely and pat dry before cooking to ensure even cooking and to prevent excess moisture in the pan.

What can I substitute if I don’t have sriracha?

You can substitute sriracha with another hot chili sauce or a mix of chili flakes and a little tomato paste to mimic the flavor and heat level.

Chilli Lime Fish Recipe

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★★★★★

4.5 from 55 reviews

• Author: Aiden
• Total Time: 20 minutes
• Yield: 2 servings 1x

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Description

This vibrant Chilli Lime Fish recipe features tender white fish fillets coated in a tangy, spicy, and slightly sweet sauce made with garlic, ginger, chilli flakes, sriracha, and lime juice. The fish is pan-fried to a golden perfection and then simmered briefly in the sauce, creating a delicious and aromatic dish perfect for serving over steamed rice and greens.

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Ingredients

Scale 1x2x3x

Fish

• 330g / 11 oz thin white fish fillets (skinless, cut into 6cm / 2.5″ squares, about 1cm thick)
• 1/4 tsp cooking/kosher salt
• 1/4 cup rice flour or ordinary flour
• 2 tbsp canola oil
• 2 tsp sesame oil

Sauce and Garnishes

• 2 garlic cloves, finely minced
• 2 tsp ginger, finely minced
• 1 tsp chilli flakes / red pepper flakes
• 2 tbsp sriracha
• 2 tsp light soy sauce or fish sauce
• 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 for serving
• Rice of choice for serving
• Steamed Asian greens for serving

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Instructions

1. Dust fish: Sprinkle the fish fillets evenly with salt and then dust them with rice flour, shaking off any excess flour for a light coating.
2. Cook fish: Heat canola oil in a non-stick skillet over medium-high heat. Add the fish pieces carefully and cook until golden on each side, approximately 1.5 minutes per side for thin fillets, or until the internal temperature reaches 55°C / 130°F. Remove the cooked fish to a plate and set aside.
3. Sauté aromatics: In the same skillet, add sesame oil over medium heat. Add minced garlic, ginger, and chilli flakes, sautéing them for about 20 seconds until fragrant and golden.
4. Make the sauce: Add sriracha, light soy sauce or fish sauce, brown sugar, and water to the skillet. Stir to combine and bring to a simmer. Reduce the sauce until it becomes syrupy, about 2 minutes. Stir in the lime juice and adjust the consistency with additional water if needed.
5. Coat fish with sauce: Return the cooked fish to the skillet and gently turn the pieces to coat them in the sauce, allowing the flavors to meld for a minute.
6. Serve: Plate the fish over steamed rice and garnish with coriander leaves, sliced red chilli, and lime wedges. Serve with steamed Asian greens tossed in your choice of dressing for a complete meal.

Notes

• Use thin, skinless white fish fillets approximately 1cm thick for even cooking.
• Rice flour is recommended for a lighter coating, but ordinary flour can be used as a substitute.
• Finely mincing garlic and ginger by hand releases more flavor than pre-minced versions.
• Adjust the amount of chilli flakes and sriracha according to your preferred spice level.
• Light soy sauce or fish sauce can be used depending on your taste preference; fish sauce imparts a stronger umami flavor.

• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Category: Main Course
• Method: Frying
• Cuisine: Asian

Keywords: Chilli lime fish, spicy fish, pan-fried fish, Asian fish recipe, quick fish dinner, sriracha fish sauce