Chilli Lime Fish
User Reviews
5
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Prep Time
10 mins
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Cook Time
8 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
Description
This recipe uses thin skinless white fish fillets cut into pieces dusted with salt and rice flour for a light crust that helps the sauce adhere. The fish is cooked in canola oil to golden perfection, then removed while a sauce is prepared in the same pan. The sauce develops by sautéing minced garlic, ginger, and chili flakes until aromatic, then combining sriracha, soy sauce, brown sugar, water, and lime juice to create a tangy, sweet, and spicy glaze that reduces to syrupy consistency. The cooked fish is returned to the sauce to be coated thoroughly.
The chili and sriracha provide a moderate spiciness balanced by brown sugar’s sweetness and the lime juice’s acidity. The garlic and ginger add pungent depth. Dusting with rice flour adds a subtle crispiness to the fish surface without heaviness. Garnishes of fresh herbs and chilies add brightness and heat contrast.
Serve this dish alongside jasmine or brown rice and lightly steamed or dressed Asian greens for a full meal. The simple pan-fry and sauce technique delivers a flavorful fish with a balance of spicy, sour, and sweet notes.
Notes mention this method works well for many white fish types, suggest cutting thicker fillets to ensure even cooking, and offer alternatives for flour coatings and adjusting spiciness by reducing chili flakes while maintaining sriracha amounts. The dish is best eaten fresh but keeps refrigerated for a few days.
Ingredients
Fish:
- 330g / 11 oz White fish fillets skinless, cut into 6cm / 2.5" (or so) squares pieces (Note 1, thin, approximately 1cm / 0.4 inch thick
- 1/4 tsp kosher salt cooking salt
- 1/4 cup rice flour Note 2, or ordinary flour
- 2 tbsp canola oil
Sauce:
- 2 tsp sesame oil
- 2 garlic finely minced with a knife (Note 3, cloves
- 2 tsp ginger , finely minced with a knife (Note 3)
- 1 tsp chili flakes Note 4, or red pepper flakes
- 2 tbsp sriracha (Note 4)
- 2 tsp light soy sauce Note 5, or fish sauce
- 3 tbsp brown sugar
- 1/2 cup water
- 2 tbsp lime juice
Garnishes (optional):
- 2 tbsp Coriander leaves aka cilantro leaves
- 1 tbsp red chili finely sliced, large
- lime wedges
Serve with:
- rice jasmine, white, brown, of choice
- Asian Greens tossed with Asian Sesame Dressing, steamed
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
- This recipe works well with many skinless white fish or salmon; skin-on is fine but skinless is easier.
- Use fillets about 1 cm thick for best cooking; thicker fillets can be halved horizontally for even cooking.
- Rice flour adds a light crust helping the sauce stick; plain flour or cornstarch can be used but will be less crisp.
- Finely mince garlic and ginger with a knife instead of grating to avoid burning and preserve flavor.
- Adjust spiciness by reducing chili flakes but keep sriracha at least 1 tablespoon for consistency of sauce.
- Use light soy sauce; fish sauce can substitute if preferred.
- Cooked fish can be refrigerated and eaten within 2 to 3 days.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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