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Chilli Lime Fish
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.
👥 2 Servings⏱️ Prep & Cook: 18 min⏳ Prep: 10 min🔥 Cook: 8 min👤 Nagi📖 recipetineats
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●skillet
- ●pan
📝 Preparation Steps
1
Fish:
2
Dust fish - Sprinkle with salt, dust with rice flour, shake off excess.
3
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.
4
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.
5
Sauce:
6
Sauté aromatics - In the same pan, add sesame oil on medium heat. Cook garlic, chilli and ginger until golden - about ⏱️ 20 seconds.
sesame oil2 tspginger (, finely minced with a knife (Note 3))2 tsp
7
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)
lime juice2 tbsp
8
Coat fish - Return fish into sauce, turning to coat in the sauce.
9
Serve over rice, with garnishes of choice! Pictured with steamed baby pak choy tossed with Asian Sesame Dressing.
Nutrition Facts
calories
403 kcal
fat Content
24 g
serving Size
1 serving
fiber Content
1 g
sugar Content
18 g
sodium Content
1198 mg
protein Content
26 g
trans Fat Content
1 g
cholesterol Content
58 mg
carbohydrate Content
21 g
saturated Fat Content
3 g
unsaturated Fat Content
16 g
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