Chilli Lime Fish

This Thai-inspired Chilli Lime Fish is a flavor-packed dish that brings the vibrant zing of lime and a spicy kick to tender white fish. Pan-seared to golden perfection, the fish is coated in a glossy, sweet-spicy sauce that’s quick to make and bursting with bold Southeast Asian flair. Perfect for a speedy weeknight meal or an impressive dinner party dish, adjust the heat to your liking for a mild buzz or a fiery thrill. Serve with jasmine rice and steamed greens for a complete meal!

Instructions

1. 1

   Pat fish dry with paper towels. Sprinkle evenly with kosher salt, then lightly coat with rice flour, shaking off excess.

2. 2

   Heat canola oil in a non-stick skillet over medium-high heat. Add fish pieces in a single layer, cooking until golden, about 1 1/2 minutes per side for thin fillets (1cm / 0.4" thick) or 2 minutes per side for thicker fillets (1.5–1.75cm / 0.6–0.75" thick). Check internal temperature reaches 55°C / 130°F. Transfer fish to a plate.

3. 3

   In the same skillet, lower heat to medium and add sesame oil. Sauté garlic, ginger, and chilli flakes for 20–30 seconds until fragrant and lightly golden.

4. 4

   Add sriracha, light soy sauce, brown sugar, and water to the skillet. Stir and simmer for about 2 minutes until the sauce thickens to a syrupy consistency.

5. 5

   Stir in lime juice. If the sauce becomes too thick, add a splash of water to adjust consistency.

6. 6

   Return fish to the skillet, gently tossing to coat evenly in the sauce for about 30 seconds.

7. 7

   Transfer to a serving platter, garnish with cilantro and sliced red chilli if desired, and serve immediately with jasmine rice, steamed pak choy, and lime wedges on the side.

Recipe Notes

• Fish – Use any white fish like cod, tilapia, snapper, or haddock. Salmon works too for a richer flavor. Skinless fillets are easiest, but skin-on is fine—just crisp the skin first. Cut into roughly 6cm / 2.5" pieces for even cooking and maximum sauce coverage. If fillets are thicker than 1cm / 0.4", consider slicing horizontally for better texture.

• Rice flour – Creates a light, crispy coating that holds the sauce well. Substitute with all-purpose flour or cornstarch, though they may be slightly less crisp. The sauce will soften the crust, so don’t worry too much about the choice of flour.

• Garlic & ginger – Mince finely with a knife for texture and to prevent burning. Avoid garlic presses or graters, which create a wet paste that can burn quickly and affect flavor.

• Spiciness – The combination of 1 tsp chilli flakes and 2 tbsp sriracha delivers a moderate heat. For milder flavor, reduce chilli flakes to 1/2 tsp or skip them entirely, but keep at least 1 tbsp sriracha for sauce flavor and consistency. For extra heat, add a pinch more chilli flakes or a dash of hot sauce.

• Soy sauce – Light soy sauce adds umami without overpowering. Fish sauce is a great alternative for a more authentic Thai flavor. Avoid dark soy sauce, as it’s too intense and may darken the sauce excessively.

• Serving suggestions – Jasmine rice is ideal for soaking up the sauce, but white, brown, or cauliflower rice work well too. Pair with steamed baby pak choy or other greens like bok choy or broccolini, lightly tossed with an Asian sesame dressing for a balanced meal.

• Storage – Best enjoyed fresh, but leftovers can be refrigerated for 2–3 days in an airtight container. Reheat gently in a skillet to avoid overcooking the fish. Freezing is not recommended as the texture may suffer.

• Pro tip – For extra zing, add a teaspoon of lime zest to the sauce along with the juice. It amplifies the citrusy brightness!