Name: Chilli Lime Fish Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Asian
Ingredients: 330g (11 oz) thin white fish fillets, skinless, cut into 6cm (2.5″) squares; 1/4 tsp cooking or kosher salt; 1/4 cup rice flour or ordinary flour; 2 tbsp canola oil; 2 tsp sesame oil; 2 garlic cloves, finely minced; 2 tsp ginger, finely minced; 1 tsp chilli flakes or red pepper flakes; 2 tbsp sriracha; 2 tsp light soy sauce or fish sauce; 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, for serving; Steamed Asian greens, for serving

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Introduction

This Chilli Lime Fish recipe is a vibrant and flavorful dish that combines tender white fish with a zesty, spicy sauce. It’s quick to prepare and perfect for a fresh, healthy meal served over rice and steamed greens.

Ingredients

330g / 11 oz thin white fish fillets (skinless, cut into 6cm / 2.5″ squares)
1/4 tsp cooking or kosher salt
1/4 cup rice flour or ordinary flour
2 tbsp canola oil
2 tsp sesame oil
2 garlic cloves, finely minced
2 tsp ginger, finely minced
1 tsp chilli flakes or red pepper flakes
2 tbsp sriracha
2 tsp light soy sauce or fish sauce
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

Instructions

Step 1: Sprinkle the fish pieces with salt, then dust evenly with rice flour. Shake off any excess flour.
Step 2: Heat canola oil in a non-stick skillet over medium-high heat. Cook the fish until golden on each side—about 1 1/2 minutes per side for thin fillets (1 cm thick), or 2 minutes each side for thicker fillets. Remove the fish and set aside.
Step 3: In the same pan, add sesame oil and warm over medium heat. Sauté the minced garlic, ginger, and chilli flakes until fragrant and golden, about 20 seconds.
Step 4: Add sriracha, soy or fish sauce, brown sugar, and water to the pan. Stir well and simmer until the sauce thickens to a syrupy consistency, about 2 minutes. Add lime juice and stir; if the sauce becomes too thick, add a little more water.
Step 5: Return the cooked fish pieces to the pan and gently toss them to coat evenly with the sauce.
Step 6: Serve the chilli lime fish over cooked rice, garnished with coriander leaves, sliced red chilli, and lime wedges. Add steamed Asian greens on the side for a complete meal.

Tips & Variations

Use rice flour for a lighter, crispier coating when dusting the fish; all-purpose flour works fine as a substitute.
If you prefer less heat, reduce the amount of chilli flakes or omit the sliced red chilli garnish.
For extra flavor, add finely chopped lemongrass to the sautée step with garlic and ginger.
Serve with jasmine or basmati rice to complement the tangy sauce.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan over low heat to avoid overcooking the fish. The sauce may thicken after refrigeration; add a splash of water when reheating to loosen it.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen fish for this recipe?

Yes, you can use frozen white fish fillets. Thaw them completely and pat dry before using to ensure the coating sticks and the fish cooks evenly.

What can I substitute for sriracha if I don’t have it?

You can replace sriracha with any chili garlic sauce or a mix of hot sauce and a bit of honey or sugar for sweetness. Adjust the spice level according to your preference.