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.
FISH:
▢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
SAUCE:
▢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
GARNISHES (OPTIONAL):
▢2 tbsp coriander/cilantro leaves
▢1 tbsp large red chilli , finely sliced
▢Lime wedges
SERVE WITH:
▢Steamed Asian greens tossed with Asian Sesame Dressing
Instructions
FISH:
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.
SAUCE:
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.