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!

This recipe can be made with pretty much any white fish fillets or even salmon.  Skinless is easier though skin-on is fine too.



    • 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



    • 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 (
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