Chilli Lime Fish
User Reviews
5.0
249 reviews
Excellent
-
Prep Time
10 mins
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Cook Time
10 mins
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Servings
2
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Calories
403 kcal
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Course
Main Course
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Cuisine
Asian
Chilli Lime Fish
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Recipe video above. Pan-seared chunks of white fish are coated in a syrupy, spicy lime sauce in this dish loosely based on pla tort sahm rot, a traditional Thai street stall favourite. It tastes a bit like a fish version of everybody's favourite Chilli Garlic Prawns. Very quick to make, it's loaded with big flavours!Spice level: fairly spicy but not blow-your-head-off. See Note 4 for how to control the spiciness.
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Ingredients
Fish:
- 330g / 11 oz thin white fish fillets (~1cm / 0.4" thick) , skinless, cut into 6cm / 2.5" (or so) squares pieces (Note 1)
- 1/4 tsp cooking/kosher salt
- 1/4 cup rice flour or ordinary flour (Note 2)
- 2 tbsp canola oil
Sauce:
- 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
Garnishes (optional):
- 2 tbsp coriander/cilantro leaves
- 1 tbsp large red chilli , finely sliced
- Lime wedges
Serve with:
- Rice of choice (jasmine, white, brown)
- Steamed Asian greens tossed with Asian Sesame Dressing
Instructions
Fish:
- Dust fish - Sprinkle with salt, dust with rice flour, shake off excess.
- Cook fish - In a non-stick skillet, heat oil over medium-high heat. Cook the fish until golden on each side then remove to a plate.
- Fish cooking times - Thin fillets 1 cm / 2/5" thick: 1 1/2 minutes each side; thicker fillets 1.5 - 1.75cm / 0.6 - 0.75" thick 2 minutes each side) or until the internal temperature is 55°C / 130°F. Remove fish to a plate and set aside.
Sauce:
- Sauté aromatics - In the same pan, add sesame oil on medium heat. Cook garlic, chilli and ginger until golden - about 20 seconds.
- Sauce - Add everything else except lime juice. Stir, simmer, then reduce until syrupy - about 2 minutes. Add lime juice and stir. (If sauce gets too thick, add water)
- Coat fish - Return fish into sauce, turning to coat in the sauce.
- Serve over rice, with garnishes of choice! Pictured with steamed baby pak choy tossed with Asian Sesame Dressing.
Notes
- Fish - This recipe can be made with pretty much any white fish fillets or even salmon. See in post for an extensive list of fish suggestions. Skinless is easier though skin-on is fine too.
- Thickness - Works best with thinnish fillets around 1cm / 0.4" thick for maximum surface area. If your fish is around 2.5cm / 1" or thicker, I suggest cutting it in half horizontally.
- Cutting size - No need to be exact with size/shape. The idea is just smaller pieces to coat pieces all over in the sauce, rather than having 1 large fillet.
- Rice flour gives the fish a light crust that the sauce clings to. Plain / all-purpose flour can be substituted, or cornflour/cornstarch - they are just not quite as crisp when pan-fried, that's all (not a big deal as surface gets soggy once coated with sauce).
- Garlic & ginger - Use a knife to mince, not a garlic press or grater which will make it wet and pasty so it will burn. We want lots of tiny little bits that we sauté until golden to infuse the sauce with flavour!
- SPICINESS! 1 teaspoon chilli flakes + 2 tbsp sriracha is my default level which makes this pretty spicy but not blow-your-head-off.
- Reduce spiciness: Better to reduce or skip chilli flakes than reduce sriracha. Sriracha is key for the sauce flavour and thickness so please do not reduce to less than 1 tbsp (start with that then add more if you can). I haven't tried this with no spiciness, the sauce would need adjusting.
- Soy sauce - Use light or all purpose soy sauce. More on different types of soy here.
- Storage - Best eaten fresh though the cooked dish will be fine to consume for a further 2 to 3 days, keep in the fridge.
- Nutrition per serving, assuming all sauce is consumed. Excludes rice.
Nutrition Information
Show Details
Calories
403cal
(20%)
Carbohydrates
21g
(7%)
Protein
26g
(52%)
Fat
24g
(37%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
6g
Monounsaturated Fat
10g
Trans Fat
1g
Cholesterol
58mg
(19%)
Sodium
1198mg
(50%)
Potassium
95mg
(3%)
Fiber
1g
(4%)
Sugar
18g
(36%)
Vitamin A
56IU
(1%)
Vitamin C
15mg
(17%)
Calcium
27mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 403 kcal
% Daily Value*
| Calories | 403cal | 20% |
| Carbohydrates | 21g | 7% |
| Protein | 26g | 52% |
| Fat | 24g | 37% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 1g | 50% |
| Cholesterol | 58mg | 19% |
| Sodium | 1198mg | 50% |
| Potassium | 95mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 18g | 36% |
| Vitamin A | 56IU | 1% |
| Vitamin C | 15mg | 17% |
| Calcium | 27mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
249 reviews
Excellent
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