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5.0 from 249 votes

Chilli Lime Fish

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.

Prep Time
10 mins
Cook Time
10 mins
Servings: 2
Calories: 403 kcal
Course: Main Course
Cuisine: Asian

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:
    Cup of Yum
  1. Dust fish - Sprinkle with salt, dust with rice flour, shake off excess.
  2. 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.
  3. 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:
  1. Sauté aromatics - In the same pan, add sesame oil on medium heat. Cook garlic, chilli and ginger until golden - about 20 seconds.
  2. 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)
  3. Coat fish - Return fish into sauce, turning to coat in the sauce.
  4. 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

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

% 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.