Name: Chilli Lime Fish Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Asian
Ingredients: 330g / 11 oz thin white fish fillets, skinless, cut into 6cm / 2.5″ squares (~1cm / 0.4″ thick); 1/4 tsp cooking/kosher salt; 1/4 cup rice flour or ordinary flour; 2 tbsp canola oil; 2 tsp sesame oil; 2 garlic cloves, finely minced; 2 tsp ginger, finely minced; 1 tsp chilli flakes / red pepper flakes; 2 tbsp sriracha; 2 tsp light soy sauce or fish sauce; 3 tbsp brown sugar; 1/2 cup water; 2 tbsp lime juice; 2 tbsp coriander/cilantro leaves; 1 tbsp large red chilli, finely sliced; Lime wedges; Rice of choice; Steamed Asian greens (such as baby pak choy)

Ingredients

330g / 11 oz thin white fish fillets (skinless, cut into 6cm / 2.5″ squares)

1/4 tsp cooking/kosher salt

1/4 cup rice flour or ordinary flour

2 tbsp canola oil

2 tsp sesame oil

2 garlic cloves, finely minced

2 tsp ginger, finely minced

1 tsp chilli flakes / red pepper flakes

2 tbsp sriracha

2 tsp light soy sauce or fish sauce

3 tbsp brown sugar

1/2 cup water

2 tbsp lime juice

2 tbsp coriander/cilantro leaves

1 tbsp large red chilli, finely sliced

Lime wedges

Rice of choice

Steamed Asian greens

Instructions

Step 1: Sprinkle the fish fillets with salt and dust them evenly with rice flour, then shake off any excess flour.

Step 2: Heat canola oil in a non-stick skillet over medium-high heat. Cook the fish until golden on each side—about 1½ minutes per side for 1 cm thick fillets or 2 minutes for slightly thicker ones—until the fish reaches an internal temperature of 55°C (130°F). Remove the fish to a plate and set aside.

Step 3: In the same pan, add sesame oil and reduce heat to medium. Sauté the minced garlic, ginger, and chilli flakes until fragrant and golden, about 20 seconds.

Step 4: Add sriracha, soy sauce or fish sauce, brown sugar, and water to the pan. Stir to combine and let the sauce simmer until it thickens and becomes syrupy, about 2 minutes. If it becomes too thick, add a splash of water to adjust consistency.

Step 5: Stir in the lime juice, then return the cooked fish to the pan. Coat each piece thoroughly with the sauce by gently turning them in the pan.

Step 6: Serve the coated fish over your choice of rice, garnished with fresh coriander leaves, sliced red chilli, and lime wedges. Pair with steamed Asian greens for a complete meal.

Tips & Variations

For a gluten-free option, be sure to use rice flour and tamari sauce instead of soy sauce if needed.

Adjust the chilli flakes and sriracha to your preferred spice level to make this dish milder or hotter.

If you don’t have fresh ginger and garlic, a teaspoon of garlic and ginger paste can be a convenient substitute.

Try swapping the white fish with salmon or firm tofu for a different texture and flavor.

FAQs

Can I use frozen fish fillets for this recipe?

Yes, you can use frozen fish fillets, but make sure to fully thaw and pat them dry before cooking to ensure they brown properly and the sauce adheres well.

What type of rice pairs best with Chilli Lime Fish?

Jasmine rice or basmati rice are excellent choices as they offer a fragrant, lightly nutty flavor that complements the zesty and spicy notes of the dish.