Chilli Lime Fish
Pan-seared chunks of white fish are coated in a syrupy, spicy lime sauce in this dish loosely based on pla tort sahm rot, a traditional Thai street stall favourite. Very quick to make, it's loaded with big flavours!
Note: This recipe can be made with pretty much any white fish fillets or even salmon. Skinless is easier though skin-on is fine too.
- 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
- Rice of choice (jasmine, white, brown)
- Steamed Asian greens tossed with Asian Sesame Dressing
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!
From Recipe Tin Eats (www.recipetineats.com)