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Chilli Lime Fish

Spice up your dinner routine with this zesty Chilli Lime Fish! 🌶️🍋 Dive into a burst of flavor that's both tantalizing and refreshing. Perfect for adding a kick to your weeknight meals! #ChilliLimeFish #FlavorExplosion #HealthyEating-seared chunks of white fish are coated in a syrupy, spicy lime sauce in this dish based on pla tort sahm rot, a traditional Thai street stall favourite.


  • ▢330g / 11 oz thin white fish fillets (~1cm / 0.4" thick) , skinless, cut into 6cm / 2.5" (or so) squares pieces (Note 1)

  • ▢1/4 tsp cooking/kosher salt

  • ▢1/4 cup rice flour or ordinary flour (Note 2)

  • ▢2 tbsp canola oil

  • ▢2 tsp sesame oil

  • ▢2 garlic cloves , finely minced with a knife (Note 3)

  • ▢2 tsp ginger , finely minced with a knife (Note 3)

  • ▢1 tsp chilli flakes / red pepper flakes (Note 4)

  • ▢2 tbsp sriracha (Note 4)

  • ▢2 tsp light soy sauce or fish sauce (Note 5)

  • ▢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



  • Dust fish – Sprinkle with salt, dust with rice flour, shake off excess.

  • Cook fish – In a non-stick skillet, heat oil over medium-high heat. Cook the fish until golden on each side then remove to a plate.

  • Fish cooking times – Thin fillets 1 cm / 2/5" thick: 1 1/2 minutes each side; thicker fillets 1.5 – 1.75cm / 0.6 – 0.75" thick 2 minutes each side) or until the internal temperature is 55°C / 130°F. Remove fish to a plate and set aside.

  • Sauté aromatics – In the same pan, add sesame oil on medium heat. Cook garlic, chilli and ginger until golden – about 20 seconds.

  • Sauce – Add everything else except lime juice. Stir, simmer, then reduce until syrupy – about 2 minutes. Add lime juice and stir. (If sauce gets too thick, add water)

  • Coat fish – Return fish into sauce, turning to coat in the sauce.

  • Serve over rice, with garnishes of choice! Pictured with steamed baby pak choy tossed with Asian Sesame Dressing.

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