Chilli Lime Fish Recipe

Introduction

Chilli Lime Fish is a vibrant and flavorful dish featuring tender white fish fillets coated in a zesty, sweet, and spicy sauce. Perfectly balanced with tangy lime and aromatic spices, this recipe is both quick and satisfying for a weeknight meal.

Ingredients

• 330g (11 oz) thin white fish fillets (~1cm / 0.4″ thick), skinless, cut into 6cm (2.5″) square pieces
• 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, for serving
• Rice of choice, for serving
• Steamed Asian greens, for serving

Instructions

1. Step 1: Sprinkle the fish pieces with salt, then dust them lightly with rice flour. Shake off any excess flour to avoid clumping.
2. 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 1 cm thick fillets, or until the internal temperature reaches 55°C (130°F). Remove the fish to a plate and set aside.
3. Step 3: In the same pan, add sesame oil over medium heat. Sauté the minced garlic, ginger, and chilli flakes for about 20 seconds until fragrant and golden.
4. Step 4: Add sriracha, soy or fish sauce, brown sugar, and water to the pan. Stir well and let the sauce simmer, reducing until it becomes syrupy, approximately 2 minutes. Add lime juice and stir to combine. If the sauce thickens too much, add a little water to loosen it.
5. Step 5: Return the cooked fish to the pan and gently turn the pieces to coat them evenly in the sauce.
6. Step 6: Serve the chilli lime fish over steamed rice and garnish with coriander leaves, sliced red chilli, and lime wedges. Accompany with steamed Asian greens for a complete meal.

Tips & Variations

• Use rice flour for a lighter coating that crisps up nicely without overpowering the delicate fish.
• Adjust the amount of chilli flakes and sriracha to suit your preferred spice level.
• For an extra burst of freshness, add chopped mint or basil along with cilantro.
• If you prefer a thicker sauce, simmer it a bit longer before adding the fish back in.
• Try swapping the white fish for salmon or shrimp for different flavor profiles.

Storage

Store any leftover chilli lime fish in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat to avoid overcooking the fish. The sauce may thicken when chilled—add a splash of water or lime juice 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 fish fillets; just make sure they are fully thawed and patted dry before cooking to ensure a good sear and avoid excess moisture in the sauce.

What can I serve with Chilli Lime Fish?

This dish pairs wonderfully with simple steamed rice and Asian greens like bok choy or gai lan. A fresh salad or some pickled vegetables also complement the tangy, spicy flavors nicely.

Chilli Lime Fish Recipe

Print Recipe

★★★★★

4.8 from 103 reviews

This Chilli Lime Fish recipe features delicate white fish fillets pan-fried to golden perfection and coated in a vibrant, tangy sauce made with garlic, ginger, chilli, sriracha, soy sauce, brown sugar, and fresh lime juice. Served over rice with steamed Asian greens, this dish delivers a perfect balance of spicy, sweet, and citrusy flavors, making it a quick and flavorful weeknight dinner.

• Author: Isabella
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes
• Yield: 2 servings 1x
• Category: Main Course
• Method: Frying
• Cuisine: Asian
• Diet: Halal

Ingredients

Scale 1x2x3x

Fish

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

Sauce & Garnish

• 2 tsp sesame oil
• 2 garlic cloves, finely minced
• 2 tsp ginger, finely minced
• 1 tsp chilli flakes / red pepper flakes
• 2 tbsp sriracha sauce
• 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, for serving
• Rice of choice, for serving
• Steamed Asian greens, for serving

Instructions

1. Prepare the fish: Sprinkle the fish pieces evenly with salt, then dust them lightly with rice flour or ordinary flour. Shake off any excess flour to prevent clumping during cooking.
2. Cook the fish: Heat canola oil in a non-stick skillet over medium-high heat. Once hot, carefully place the fish pieces in the skillet and cook until golden on one side, about 1.5 minutes. Flip and cook the other side for the same amount of time, or until the internal temperature reaches 55°C / 130°F for perfectly cooked fish. Remove the fish from the skillet and place it on a plate; set aside.
3. Sauté aromatics: In the same pan, reduce the heat to medium and add sesame oil. Add the finely minced garlic, ginger, and chilli flakes. Cook while stirring for about 20 seconds until fragrant and golden, being careful not to burn the garlic.
4. Make the sauce: Add the sriracha, light soy sauce or fish sauce, brown sugar, and water to the pan with the aromatics. Stir well and bring the mixture to a simmer. Continue to cook for about 2 minutes until the sauce reduces and becomes syrupy. If the sauce thickens too much, add a splash of water to loosen it.
5. Add lime juice: Stir in the fresh lime juice into the sauce to add brightness and balance the flavors.
6. Coat the fish: Return the cooked fish pieces to the pan and gently turn them to coat with the sauce evenly. Allow the fish to warm through for another minute in the sauce.
7. Serve: Plate the fish over cooked rice and garnish with fresh coriander leaves, finely sliced red chilli, and lime wedges on the side. Serve alongside steamed Asian greens tossed in a light Asian sesame dressing for a complete meal.

Notes

• The thickness of the fish fillets affects the cooking time; thinner fillets (~1cm thick) require roughly 1.5 minutes per side, while thicker fillets (1.5-1.75cm) need about 2 minutes per side.
• Rice flour is preferred for a lighter coating but ordinary flour works as a substitute.
• Finely mince garlic and ginger with a knife rather than using a blender to retain texture and flavor.
• Adjust chilli flakes and sriracha according to your preferred heat level.
• Soy sauce adds saltiness and depth; fish sauce can be used alternatively depending on taste preference.
• If the sauce becomes too thick, adding water helps achieve the desired consistency.

Keywords: chilli lime fish, pan-fried fish, Asian fish recipe, spicy fish, fish with sriracha sauce, healthy fish dinner