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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
