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Chilli Lime Fish Recipe

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4 from 3 reviews

This vibrant Chilli Lime Fish recipe features tender white fish fillets coated in a lightly crispy rice flour crust, pan-seared to golden perfection, then bathed in a tangy, sweet-spicy sauce made with garlic, ginger, sriracha, and fresh lime juice. Served over steamed rice and Asian greens, this quick and flavorful dish balances heat and citrus for a satisfying meal ready in under 20 minutes.

Ingredients

Fish

  • 330g (11 oz) thin white fish fillets, skinless, cut into 6cm (2.5 in) squares (~1 cm / 0.4 in thick)
  • 1/4 tsp cooking or kosher salt
  • 1/4 cup rice flour or ordinary flour

Cooking Oils and Aromatics

  • 2 tbsp canola oil
  • 2 tsp sesame oil
  • 2 garlic cloves, finely minced
  • 2 tsp fresh ginger, finely minced

Sauce

  • 1 tsp chilli flakes (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

Garnishes and Sides

  • 2 tbsp fresh coriander/cilantro leaves
  • 1 tbsp large red chilli, finely sliced
  • Lime wedges, for serving
  • Rice of choice
  • Steamed Asian greens (e.g., baby pak choy)

Instructions

  1. Prepare Fish: Sprinkle the fish pieces with 1/4 tsp salt and dust them evenly with rice flour, shaking off any excess flour to avoid clumping.
  2. Cook Fish: Heat 2 tbsp canola oil in a non-stick skillet over medium-high heat. Place the dusted fish pieces in the pan and cook until golden on each side — about 1.5 minutes per side for thin fillets (~1 cm thick), or until the internal temperature reaches 55°C (130°F). Remove the cooked fish and set aside on a plate.
  3. Sauté Aromatics: In the same pan, add 2 tsp sesame oil over medium heat. Add finely minced garlic, ginger, and 1 tsp chilli flakes, cooking for approximately 20 seconds or until golden and fragrant but not burnt.
  4. Make Sauce: Add 2 tbsp sriracha, 2 tsp light soy sauce (or fish sauce), 3 tbsp brown sugar, and 1/2 cup water to the pan. Stir to combine, then simmer the sauce until it thickens and becomes syrupy, about 2 minutes. If it thickens too much, add a splash more water. Finally, stir in 2 tbsp lime juice to brighten the flavors.
  5. Coat Fish with Sauce: Return the cooked fish to the pan and gently turn the pieces to coat them evenly with the sauce, warming the fish briefly to meld flavors.
  6. Serve: Plate the sauced fish over cooked rice and garnish with fresh coriander leaves, finely sliced red chilli, and lime wedges. Accompany with steamed Asian greens such as baby pak choy tossed with a sesame dressing for a complete meal.

Notes

  • The fish fillets should be thin (about 1 cm thick) for quick and even cooking. Adjust cooking time if fillets are thicker.
  • Rice flour helps give the fish a light, crispy coating but all-purpose flour can be substituted if unavailable.
  • Finely mincing garlic and ginger by knife preserves texture and flavor better than pureeing.
  • Adjust chili flakes and sriracha amount based on preferred spice level.
  • Light soy sauce adds saltiness and umami; fish sauce can be used alternatively but will add a different depth of flavor.
  • If the sauce reduces too much and becomes overly thick, simply add a little water to loosen it up.
  • Serving with steamed Asian greens like baby pak choy balances heat and adds freshness.

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