Chilli Lime Fish
This 20 minute Chilli Lime Fish features pan seared white fish in a sticky, sweet, spicy, and tangy lime sauce. Inspired by Thai street food, it's an incredibly flavorful and easy weeknight dinner.
Ingredients
For the Fish:
- 11 oz 330g thin white fish fillets (e.g., tilapia, cod), cut into 2.5 inch pieces
- ¼ tsp kosher salt
- ¼ cup rice flour or all purpose flour
- 2 tbsp canola oil
For the Sauce:
- 2 tsp sesame oil
- 2 cloves garlic finely minced
- 2 tsp fresh ginger finely minced
- 1 tsp red pepper flakes adjust to taste
- 2 tbsp sriracha
- 2 tsp light soy sauce
- 3 tbsp brown sugar
- ½ cup water
- 2 tbsp fresh lime juice
For Serving (optional):
- Fresh cilantro
- Sliced red chilli
- Lime wedges
- Steamed jasmine rice
Instructions
- Sprinkle fish with salt and lightly dust with flour.
- Heat canola oil in a non stick skillet over medium high. Cook fish for 1.5-2 mins per side until golden and cooked. Remove to a plate.
- Reduce heat to medium. Add sesame oil to the skillet. Sauté garlic, ginger, and red pepper flakes for 20-30 seconds until fragrant.
- Add sriracha, soy sauce, brown sugar, and water. Simmer for 2 mins until sauce is syrupy.
- Remove from heat. Stir in lime juice.
- Return fish to skillet, gently turning to coat in sauce.
- Serve immediately over rice with optional garnishes.
Notes
- Spice Level: Omit red pepper flakes for a milder dish. Do not reduce sriracha below 1 tbsp for best sauce consistency.
- Garlic & Ginger: Mince with a knife for best results; grating can cause burning.
- Fish: Works with most white fish. For thicker fillets, slice horizontally to create thinner pieces.