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Chilli Lime Fish Recipe

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★★★★★

4.7 from 162 reviews

Chilli Lime Fish is a vibrant and flavorful dish featuring tender white fish fillets coated in a spicy, sweet, and tangy sauce. Quickly pan-fried for a golden crust and simmered in a luscious chilli lime sauce infused with garlic, ginger, and sriracha, this recipe offers a perfect balance of heat and zest. Served over rice with fresh coriander, chili, and lime wedges, it’s an easy and delicious meal inspired by Asian flavors.

Ingredients

Scale

Fish

  • 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

Sauce and Garnishes

  • 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

Instructions

  1. Dust and Prepare the Fish: Sprinkle the fish fillets with salt and dust evenly with rice flour. Shake off any excess flour to ensure a light coating.
  2. Cook the Fish: Heat canola oil in a non-stick skillet over medium-high heat. Place the fish pieces in the hot oil and cook until golden brown on each side. For thin fillets about 1 cm thick, cook for 1 1/2 minutes per side; thicker fillets (1.5 – 1.75 cm) require about 2 minutes per side. The internal temperature should reach 55°C (130°F). Once cooked, remove the fish to a plate and set aside.
  3. Sauté Aromatics: In the same skillet, add sesame oil and reduce heat to medium. Add the finely minced garlic, ginger, and chilli flakes. Sauté for about 20 seconds or until the garlic is golden and fragrant.
  4. Make the Sauce: Pour in the sriracha, light soy sauce or fish sauce, brown sugar, and water. Stir to combine all ingredients. Let the sauce simmer and reduce for about 2 minutes until it becomes syrupy. Add lime juice last and stir well. If the sauce becomes too thick, add a splash of water to loosen it.
  5. Coat the Fish: Return the cooked fish fillets to the skillet and gently turn them in the sauce to coat thoroughly, allowing them to absorb the flavors.
  6. Serve: Plate the fish over prepared rice and garnish with fresh coriander leaves, sliced red chilli, and lime wedges. Accompany with steamed Asian greens tossed in Asian Sesame Dressing if desired for a complete meal.

Notes

  • For the best texture, use thin white fish fillets about 1 cm thick such as cod, tilapia, or snapper.
  • Rice flour helps create a light, crispy coating on the fish, but regular flour can be substituted if needed.
  • Minced garlic and ginger should be finely chopped by hand to release the best aroma and flavor.
  • Adjust chilli flakes and sriracha amounts to your preferred level of heat.
  • Light soy sauce or fish sauce can be used depending on your taste preference; fish sauce adds a deeper umami flavor.
  • Serve immediately to enjoy the fish at its crispiest and the sauce at its freshest.

Keywords: chilli lime fish, spicy fish fillets, Asian fish recipe, pan-fried fish, easy fish dinner, sriracha fish, ginger garlic fish sauce

Find it online: https://dylangranv.com/chilli-lime-fish-recipe/