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Chilli Lime Fish Recipe

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★★★★★

4.5 from 80 reviews

A vibrant and flavorful Chilli Lime Fish recipe featuring tender white fish fillets pan-fried to golden perfection, then coated in a tangy, spicy, and slightly sweet chilli lime sauce. Perfectly balanced with garlic, ginger, and a hint of sesame, this dish is served best with steamed rice and Asian greens for a deliciously satisfying meal.

Ingredients

Scale

Fish

  • 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

Sauce

  • 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

To Serve

  • Lime wedges
  • Rice of choice
  • Steamed Asian greens (such as baby pak choy)

Instructions

  1. Prepare Fish: Sprinkle the fish fillets with salt, then dust them evenly with rice flour. Shake off any excess flour to ensure a light coating.
  2. Cook Fish: Heat canola oil in a non-stick skillet over medium-high heat. Place the fish pieces in the skillet and cook until golden on each side. For thin fillets (~1cm thick), cook about 1.5 minutes per side; for thicker fillets (1.5–1.75 cm), cook 2 minutes each side or until the internal temperature reaches 55°C (130°F). Remove the fish onto a plate and set aside.
  3. Sauté Aromatics: In the same pan, add sesame oil and reduce heat to medium. Add the finely minced garlic, ginger, and chilli flakes. Cook, stirring constantly, until fragrant and golden, approximately 20 seconds.
  4. Make Sauce: Add the sriracha, light soy sauce or fish sauce, brown sugar, and water to the pan with the aromatics. Stir well and allow the sauce to simmer and reduce until it becomes syrupy, about 2 minutes. If the sauce thickens too much, add a little water to loosen it.
  5. Finish Sauce: Stir in the lime juice for a fresh, tangy finish. Return the cooked fish to the pan and gently turn to coat each piece thoroughly in the sauce.
  6. Serve: Plate the fish over steamed rice, spooning over any remaining sauce. Garnish with fresh coriander/cilantro leaves, finely sliced red chilli, and lime wedges. Serve alongside steamed Asian greens tossed with Asian sesame dressing or a vegetable of your choice.

Notes

  • Note 1: Use skinless, thin white fish fillets such as cod, tilapia, or sole for best results.
  • Note 2: Rice flour gives a lighter coating; regular flour can be used if preferred.
  • Note 3: Finely mincing garlic and ginger improves flavor release and texture in the sauce.
  • Note 4: Adjust chilli flakes and sriracha to taste for desired spiciness.
  • Note 5: Light soy sauce adds a milder flavor; fish sauce provides a deeper umami kick. Choose based on your preference.

Keywords: Chilli Lime Fish, Asian Fish Recipe, Spicy Fish, Pan-Fried Fish, Gluten Free Fish

Find it online: https://www.sanacooks.com/chilli-lime-fish-recipe/