Chilli Lime Fish

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)