Chilli Lime Fish Recipe

Introduction

Chilli Lime Fish is a vibrant and flavorful dish that combines tender white fish with a tangy, spicy sauce. Quick to prepare, it’s perfect for a weeknight meal served over rice and steamed greens for a complete, satisfying dinner.

Ingredients

• 330g (11 oz) thin white fish fillets, skinless, cut into 6cm (2.5″) squares
• 1/4 tsp cooking or 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 or 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, for serving
• Rice of choice, for serving
• Steamed Asian greens, for serving

Instructions

1. Step 1: Sprinkle the fish pieces with salt and dust them evenly with rice flour. Shake off any excess flour.
2. Step 2: Heat canola oil in a non-stick skillet over medium-high heat. Cook the fish until golden on each side—about 1 1/2 minutes per side for thin fillets (1 cm thick), or 2 minutes per side for thicker fillets—until the internal temperature reaches 55°C (130°F). Remove the fish to a plate and set aside.
3. 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.
4. Step 4: Add sriracha, soy or fish sauce, brown sugar, and water. Stir and let the sauce simmer for about 2 minutes until it thickens and becomes syrupy. Add the lime juice and stir well. If the sauce becomes too thick, add a little more water to loosen it.
5. Step 5: Return the cooked fish to the pan and gently turn the pieces to coat them evenly with the sauce.
6. Step 6: Serve the chilli lime fish over your choice of rice, garnished with coriander leaves, sliced red chilli, and lime wedges. Pair with steamed Asian greens for a balanced meal.

Tips & Variations

• For a gluten-free option, use rice flour and ensure soy sauce is gluten-free or substitute with tamari.
• Adjust the level of heat by increasing or decreasing the amount of chilli flakes and sriracha according to your taste.
• Try using other firm white fish like cod, halibut, or snapper for similar results.
• Adding a splash of fish sauce can deepen the umami flavor if you enjoy savory notes.

Storage

Store any leftover chilli lime fish in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat to avoid overcooking the fish. The sauce may thicken upon standing; add a splash of water when reheating if needed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen fish for this recipe?

Yes, you can use frozen fish fillets. Make sure to thaw them completely and pat dry before cooking to achieve a good sear and prevent excess moisture.

What can I serve with chilli lime fish besides rice and Asian greens?

This dish pairs well with quinoa, couscous, or even noodles. Steamed or roasted vegetables like broccoli, snap peas, or carrots also complement the flavors beautifully.