Chilli Lime Fish

Name: Chilli Lime Fish
Prep time: 10 min
Cook time: 8 min
Ingredients: 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; 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; Steamed Asian greens

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Prep Time: 10 minutes

Cook Time: 8 minutes

Servings: 2

Author : Nagi

lime fish spicy fish

Instructions

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Step 1

Dust fish - Sprinkle with salt, dust with rice flour, shake off excess.

Step 2

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.

Step 3

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.

Step 4

Sauté aromatics - In the same pan, add sesame oil on medium heat. Cook garlic, chilli and ginger until golden - about 20 seconds.

Step 5

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)

Step 6

Coat fish - Return fish into sauce, turning to coat in the sauce. Garnish, then serve over rice! Pictured with steamed baby pan choy tossed with Asian Sesame Dressing.

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