Chilli Lime Fish

Name: Chilli Lime Fish
Prep time: 10 min
Cook time: 8 min
Total time: 18 min
Yield: 2 servings
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

Description: Recipe video above. 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. It tastes a bit like a fish version of everybody's favourite Chilli Garlic Prawns. Very quick to make, it's loaded with big flavours!Spice level: fairly spicy but not blow-your-head-off. See Note 4 for how to control the spiciness.

Prep Time: 10

Cook Time: 8

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

Instructions

Fish:
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.
Sauce:
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! Pictured with steamed baby pak choy tossed with Asian Sesame Dressing.