Description
Chilli Lime Fish is a vibrant and flavorful dish featuring tender white fish fillets coated in a light flour crust and cooked to perfection. The fish is tossed in a tangy, spicy sauce made with garlic, ginger, chili flakes, sriracha, and lime juice, then garnished with fresh coriander and red chili slices. This quick and easy recipe is perfect served with steamed rice and Asian greens for a wholesome and delicious meal.
Ingredients
Scale
Fish and Coating
- 330g / 11 oz thin white fish fillets (skinless, cut into 6cm / 2.5″ squares, approx. 1cm thick)
- 1/4 tsp cooking/kosher salt
- 1/4 cup rice flour or ordinary flour
Cooking Oils
- 2 tbsp canola oil
- 2 tsp sesame oil
Sauce and Flavorings
- 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
Garnish and Serving
- 2 tbsp coriander/cilantro leaves
- 1 tbsp large red chilli, finely sliced
- Lime wedges
- Rice of choice
- Steamed Asian greens
Instructions
- Prepare the Fish: Pat the fish fillet pieces dry with paper towels to remove excess moisture. Lightly season them with 1/4 tsp cooking or kosher salt. Dredge each piece evenly in the rice flour or ordinary flour, shaking off any excess to form a thin, light coating.
- Cook the Fish: Heat 2 tbsp canola oil in a large skillet or frying pan over medium-high heat. When hot, add the fish pieces in a single layer, cooking for about 3-4 minutes per side until golden and just cooked through. Remove the fish from the pan, set aside on a plate lined with paper towels to drain excess oil, and keep warm.
- Prepare the Sauce: In the same pan, reduce heat to medium and add 2 tsp sesame oil. Add the finely minced garlic and ginger and sauté for about 30 seconds until fragrant. Stir in 1 tsp chilli flakes and cook briefly to release their aroma.
- Add Sauce Ingredients: Pour in 2 tbsp sriracha, 2 tsp light soy sauce or fish sauce, 3 tbsp brown sugar, and 1/2 cup water. Stir well to combine and bring the mixture to a simmer, allowing the sugar to dissolve completely and the sauce to slightly thicken, about 2-3 minutes.
- Finish the Dish: Stir in 2 tbsp lime juice for brightness. Return the cooked fish pieces gently to the pan, spooning the sauce over them to coat. Warm through for 1-2 minutes without stirring too much to keep the fish intact. Remove from heat.
- Garnish and Serve: Transfer the fish to serving plates, garnish with 2 tbsp fresh coriander/cilantro leaves and 1 tbsp finely sliced large red chili. Serve immediately with lime wedges on the side, alongside steamed rice and Asian greens for a complete meal.
Notes
- Note 1: Use thin white fish fillets such as cod, tilapia, or sole for best results.
- Note 2: Rice flour gives a lighter, crispier texture, but all-purpose flour works fine.
- Note 3: Finely mincing garlic and ginger by hand gives better texture than using a grinder or paste.
- Note 4: Adjust chilli flakes and sriracha to taste depending on your spice preference.
- Note 5: Light soy sauce adds saltiness and umami; fish sauce is an alternative with a deeper flavor.
- For a gluten-free version, use gluten-free soy sauce or tamari and rice flour.
- This dish is best served fresh for optimal texture and flavor.
