Chilli Lime Fish March 18, 2024

Pan-seared chunks of white fish coated in a syrupy, spicy lime sauce in this dish based on pla tort sahm rot, a traditional Thai street stall favourite. Very quick to make, it’s loaded with big flavours! Check out the original here.

FISH:

• 330g thin white fish fillets, skinless, cut into 6cmsquares pieces
• 1/4 tsp kosher salt
• 1/4 cup rice flour or ordinary flour
• 2 tbsp canola oil

SAUCE:

• 2 tsp sesame oil
• 2 garlic cloves, finely minced with a knife
• 2 tsp ginger, finely minced with a knife
• 1 tsp chilli flakes
• 2 tbsp sriracha
• 2 tsp light soy sauce or fish sauce
• 3 tbsp brown sugar
• 1/2 cup water
• 2 tbsp lime juice

GARNISHES:

• 2 tbsp coriander
• 1 tbsp large red chilli, finely sliced
• Lime wedges

SERVE WITH:

• Rice of choice
• Steamed Asian greens tossed with Asian Sesame Dressing

METHOD:

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

 

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