Chilli Lime Fish

2 servings


18 minutes

total time


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



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.


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.

2 servings


18 minutes

total time
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