Description
A vibrant Chilli Lime Fish recipe that combines fresh fish with a mouthwatering citrus kick, perfect for summer gatherings.
Ingredients
- 4 skinless white fish fillets (cod, snapper, or tilapia), approximately 5.3 oz each
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 2 tablespoons rice flour or cornstarch (optional)
- 2 tablespoons vegetable oil
- 2 tablespoons fresh lime juice (approximately 1 lime)
- 1 tablespoon fish sauce
- 1 tablespoon soy sauce (gluten-free variety if needed)
- 1 tablespoon honey or palm sugar
- 2 cloves garlic, finely minced
- 1 to 2 red bird’s eye chillies, finely sliced (adjust to taste)
- 1 teaspoon grated fresh ginger
- 1/3 cup fresh cilantro leaves, roughly chopped
- 1/4 cup crispy fried shallots (store-bought or homemade)
- Extra lime wedges for serving
Instructions
- Pat the fish fillets dry with paper towels and season both sides evenly with salt and pepper. Lightly dust with rice flour or cornstarch if desired for enhanced crispiness.
- Heat vegetable oil in a large non-stick skillet over medium-high heat until shimmering. Carefully place the fish fillets in the hot pan and cook for 3 to 4 minutes per side until golden brown and cooked through. Transfer to a serving platter and keep warm.
- In a small bowl, whisk together lime juice, fish sauce, soy sauce, honey, minced garlic, sliced chillies, and grated ginger until well combined.
- Wipe out the skillet and pour the sauce mixture into it. Allow to bubble gently for approximately 1 minute to meld the flavors, then spoon the hot sauce over the cooked fish.
- Scatter fresh cilantro and crispy shallots generously over the sauced fish. Serve immediately with lime wedges on the side.
Notes
For an extra layer of crunch, serve with extra crispy fried shallots. Consider marinating the fish for 15-30 minutes before cooking for enhanced flavors.
