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Chilli Lime Fish Recipe

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★★★★★

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.

Ingredients

Scale

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

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