Chilli Lime Fish Recipe

Pan-seared chunks of white fish are coated in a syrupy, spicy lime sauce on this dish primarily based on pla tort sahm rot, a conventional Thai road stall favorite. It tastes a bit like a fish model of all people’s favorite Chilli Garlic Prawns. Very fast to make, it’s loaded with massive flavours!

This recipe is an reworked model of a cookbook reject. Learn the back-story beneath!

This recipe grew out of an notorious fish recipe draft that didn’t make it into my cookbook. I say “notorious” as a result of after my brother was requested to attempt the draft recipe, he returned blunt suggestions declaring, “There may be nothing about this recipe that I like.”

BRUTAL!! 😂😂😂

The ruthlessness of this remark that solely household may give to 1 one other had the entire group in stitches – particularly after I misplaced my nerve and determined to drag it from the e book even after I “mounted” it for him. And to be truthful, he did observe up his “constructive suggestions” with solutions of what he thought wanted to be performed to enhance it.

And so right here it’s at the moment, again from the lifeless: Initially a cookbook reject however reworked and tweaked till lastly getting the thumbs-up from a sure detractor everybody. I’m sharing it with you now to additionally get pleasure from!

This recipe is loosely primarily based on a sweet-and-spicy Thai fish dish you discover served by road distributors throughout Thailand. Known as pla tort sahm rot, the title means “three-flavoured sauce” – the flavours being candy, savoury and bitter. I attempted this scrumptious hawker traditional on my final journey to Bangkok (pictured beneath) at a lunchtime meals court docket jammed with hungry locals.

Historically the fish is deep-fried earlier than being smothered with a an irresistible, sticky crimson sauce made with palm sugar, fish sauce, tamarind, chilli and holy basil. My recipe is basically a streamlined home-cook model that substitutes components I normally have within the pantry resembling sriracha, brown sugar, lime. Additionally, I skip the deep-fry and simply pan-fry – more healthy, simpler and faster!

Right here’s what it is advisable to make this.

• Fish – Use any thin-ish white fish fillets which can be ideally of even thickness so that every piece cooks by way of in the identical time.

  – Thinner is healthier for this recipe so we get most floor space for the tasty sauce to cling to, with the bonus that it cooks rapidly. Goal for fillets round 1cm / 0.4″ thick.
  – Thicker items: In case your fish is 2.5cm / 2″ or thicker, simply cut up them in half horizontally to kind thinner items.

  See the field beneath for advised fish. For many massive fish, the form of fillets will fluctuate relying what a part of the fish it’s reduce from. No matter fish you select, search for the thinner items (normally the tail finish).

• Garlic and ginger – Finely minced with a knife so that you get tasty little golden bits and flavour that infuses into the sauce. Don’t grate or mince them utilizing a garlic press. It turns into moist and pasty, and can burn as a result of it’s too nice!

• Lime – As a result of we’re making chilli LIME fish right here. 😂 Reflecting the Thai affect on this dish, the sharp zingy-ness pairs fabulously with spiciness and brings brightness to the sauce.

• Sriracha – This fashionable Asian chilli sauce performs a couple of roles on this recipe. It provides spiciness but additionally flavour as a result of it’s has different components in it aside from chilli resembling vinegar and garlic. As a result of it has a thickness like ketchup, it additionally helps thicken the sauce.

  Involved in regards to the spiciness of this dish? See observe 4 of the recipe for the best way to management or cut back it. However observe! I’m a spice wuss myself. I make out like I’m robust. However actually, I can not deal with an excessive amount of warmth!

• Chilli flakes (crimson pepper flakes) – That is the opposite ingredient that provides some warmth to this dish. I prefer to sauté it with the garlic and ginger so it flavours the oil.

• Soy sauce – That is the saltiness within the sauce. Use mild soy or all-purpose soy sauce, not darkish soy sauce as the color and flavour is simply too intense. Extra on several types of soy sauces right here. Fish sauce can be used. It would dial up the savouriness within the sauce much more (however I feel there’s sufficient with soy sauce which is why it’s the bottom ingredient).

• Brown sugar – For the sweetness within the sauce. It additionally thickens it to make it syrupy.

• Sesame oil – For a touch of tasty sesame flavour that’s extra fascinating than flavourless oil.

• Rice flour – Simply substituted with plain/all-purpose flour or cornflour/cornstarch, the aim of that is to create a lightweight crust on the floor of the fish that the sauce clings to. It’s not for crispiness; whereas the fish is crispy straight out of the pan, as soon as it’s sauced up it loses crispiness.

• Coriander/cilantro and contemporary chilli – These are non-compulsory, for garnishes.

When you’ve ready the components, that is terrifically quick to cook dinner – 3 minutes for the fish and three minutes for the sauce.

1. Reduce the fish into items round 5cm / 2″ squares or rectangles. No should be actual right here, we simply wish to reduce the fish into items relatively than cooking one massive fillet so we get extra floor space for optimum sauce-coating potential!

2. Season and dirt – Sprinkle the fish with salt then mud with rice flour (or cornflour/cornstarch or unusual flour). Shake off the surplus earlier than cooking.

3. Pan fry – Warmth oil in a non-stick pan then cook dinner the fish till golden on each side.
   – Skinny fillets round 1 cm /0.4″ thick with take round 1 1/2 minutes on all sides.
   – Thicker fillets round 1.5 – 1.75cm / 0.6 – 0.75″ thick 2 minutes all sides) or till the interior temperature is 55°C / 130°F. Take away fish onto a plate and put aside.

4. Take away the fish to a plate and put aside whilst you make the sauce. Don’t fear if the fish cools down, it would heat again up once we add it to the sauce later.

5. Sauté aromatics – Return the identical pan to the range and cut back to medium warmth. Warmth the sesame oil then sauté the garlic, ginger and chilli flakes for simply 20 seconds till the garlic turns into golden. Be ready for tasty smells right here!!

6. Sauce – Add all the opposite Sauce components besides the lime. Then simmer it for a 2 minutes till it turns into syrup. Lastly stir the lime (to protect its freshness).

7. Return fish – As soon as the sauce is syrupy, return the fish to the sauce.

8. Flip the fish to coat within the sauce. At this stage, the residual warmth within the pan may even re-warm the fish if it cooled down.

Then that’s it! Able to serve.

As in Thailand, this can be a dish made for serving over rice to absorb the tasty sauce. I like jasmine rice for its perfume (and as a nod to the Thai affect on this dish) however you might additionally use plain white rice, brown rice or, for a low-carb possibility, cauliflower rice.

Additionally, vermicelli noodles makes a superb fast no-cook possibility.

Jasmine Rice

How you can cook dinner white rice – simply and completely

How you can Cook dinner Brown Rice

Cauliflower Rice

Asian Sesame Dressing

It’s pictured in put up with a aspect of steamed child pak choi tossed with Asian sesame dressing. That dressing is one in all my Asian meals staples. It’ s super-quick to make (simply 4 components) and extremely versatile. Use it for leafy greens or to make any plain steamed greens a complete lot extra fascinating. Suppose broccoli, carrots, even peas! – Johnsat x

Chilli Lime Fish Recipe

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Serves: 2 Prep Time: 10 minutes Cooking Time: 8 minutes 8 minutes

Nutrition facts: 403 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 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 (jasmine, white, brown)
• Steamed Asian greens tossed with Asian Sesame Dressing

Instructions

1. Dust fish – Sprinkle with salt, dust with rice flour, shake off excess.
2. 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.
3. 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.
4. Sauté aromatics – In the same pan, add sesame oil on medium heat. Cook garlic, chilli and ginger until golden – about 20 seconds.
5. 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)
6. Coat fish – Return fish into sauce, turning to coat in the sauce.
7. Serve over rice, with garnishes of choice! Pictured with steamed baby pak choy tossed with Asian Sesame Dressing.

Notes

1. Fish – This recipe can be made with pretty much any white fish fillets or even salmon. See in post for an extensive list of fish suggestions. Skinless is easier though skin-on is fine too.
Thickness – Works best with thinnish fillets around 1cm / 0.4″ thick for maximum surface area. If your fish is around 2.5cm / 1″ or thicker, I suggest cutting it in half horizontally.
Cutting size – No need to be exact with size/shape. The idea is just smaller pieces to coat pieces all over in the sauce, rather than having 1 large fillet.
2. Rice flour gives the fish a light crust that the sauce clings to. Plain / all-purpose flour can be substituted, or cornflour/cornstarch – they are just not quite as crisp when pan-fried, that’s all (not a big deal as surface gets soggy once coated with sauce).
3. Garlic & ginger – Use a knife to mince, not a garlic press or grater which will make it wet and pasty so it will burn. We want lots of tiny little bits that we sauté until golden to infuse the sauce with flavour!
4. SPICINESS! 1 teaspoon chilli flakes + 2 tbsp sriracha is my default level which makes this pretty spicy but not blow-your-head-off.
Reduce spiciness: Better to reduce or skip chilli flakes than reduce sriracha. Sriracha is key for the sauce flavour and thickness so please do not reduce to less than 1 tbsp (start with that then add more if you can). I haven’t tried this with no spiciness, the sauce would need adjusting.
5. Soy sauce – Use light or all purpose soy sauce. More on different types of soy here.
6. Storage – Best eaten fresh though the cooked dish will be fine to consume for a further 2 to 3 days, keep in the fridge.
7. Nutrition per serving, assuming all sauce is consumed. Excludes rice.

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Sarah Miller

Hi, I’m Sarah Millar!
I’m a food blogger who loves creating quick and easy recipes that bring big flavor without the fuss. Cooking doesn’t have to be complicated — and I’m here to share simple, fast food ideas that anyone can make at home. When I’m not in the kitchen, you’ll usually find me tasting new dishes, exploring cafés, or coming up with fresh food hacks to make everyday meals more fun.

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