Chilli Lime Fish
Pan-seared white fish coated in a sticky, sweet-and-spicy lime sauce. Serve over rice with Asian greens.
By Cookin' KitchenUpdated
- Total: 18 minutes
- Servings: 2 servings
Recipe
Chilli Lime Fish
Pan-seared white fish coated in a sticky, sweet-and-spicy lime sauce. Serve over rice with Asian greens.
Cookin' · https://cookin.club/recipes/chilli-lime-fish
- Prep
- 10 minutes
- Cook
- 8 minutes
- Total
- 18 minutes
- Servings
- 2
Ingredients
For 2 servings
Fish
Sauce
Garnishes (optional)
To serve
Instructions
Fish
Step 1: Sprinkle the fish with salt, dust it with rice flour, and shake off the excess.
Step 2: Heat the canola oil in a non-stick skillet over medium-high heat. Cook the fish until golden on each side, then remove it to a plate.
Step 3: For fillets about 1 cm thick, cook for 1 1/2 minutes per side. For fillets 1.5 to 1.75 cm thick, cook for 2 minutes per side, or until the internal temperature reaches 55°C (130°F). Set the fish aside on a plate.
Sauce
Step 4: In the same pan, add the sesame oil over medium heat. Cook the garlic, chilli flakes, and ginger until golden, about 20 seconds.
Step 5: Add the remaining sauce ingredients except the lime juice. Stir and simmer until reduced and syrupy, about 2 minutes. Stir in the lime juice. If the sauce becomes too thick, add water.
Step 6: Return the fish to the sauce and turn the pieces to coat.
Step 7: Serve over rice with garnishes of your choice. Steamed Asian greens make a good accompaniment.
Notes
Helpful notes
Thin, evenly sized white fish fillets work well. If a fillet is about 2.5 cm (1 inch) thick or more, slice it horizontally into thinner pieces. Skin-on fish can be used, though skinless is easier to work with.
Salmon is also suggested as an option. Rice flour can be replaced with plain all-purpose flour or cornflour/cornstarch; the alternatives may be less crisp after pan-frying.
Mince the garlic and ginger with a knife rather than grating or using a garlic press, which can make them wet and pasty.
For less heat, reduce or skip the chilli flakes first. Keep at least 1 tablespoon of sriracha for the sauce’s flavour and thickness; the sauce has not been tested without heat.
The cooked dish keeps refrigerated for 2 to 3 days, though it is best eaten fresh.
Nutrition is per serving, excludes rice, and assumes all the sauce is eaten.
Nutrition per serving
- Calories
- 403 kcal
- Fat
- 24 g
- Saturated fat
- 3 g
- Carbohydrates
- 21 g
- Sugar
- 18 g
- Fiber
- 1 g
- Protein
- 26 g
- Sodium
- 1,198 mg
- Cholesterol
- 58 mg
Estimated values; they will vary with the exact ingredients and brands you use.
About this recipe
Pan-seared pieces of white fish are coated in a glossy, sweet-and-spicy sauce brightened with lime. The dish is loosely based on pla tort sahm rot, a Thai fish dish with sweet, savoury, and sour flavours.
Serve it over rice to catch the sauce, with steamed Asian greens on the side. Adjust the chilli flakes to suit your preferred heat level.
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