Chilli Lime Fish

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.

Ingredients

Fish:

    • 330g / 11 oz thin white fish fillets (~1cm / 0.4" thick) , skinless, cut into 6cm / 2.5" (or so) squares pieces or salmon
    • 1/4 tsp cooking/kosher salt
    • 1/4 cup rice flour or ordinary flour
    • 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:

    • Rice of choice (jasmine, white, brown)
    • 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! 

      From Recipe Tin Eats (www.recipetineats.com)
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