Chilli Lime Fish Recipe

Craving a dish that’s zesty, spicy, and ready in minutes? This chilli lime fish hits all the right notes with its crispy golden fillets coated in a tangy, sweet-spicy glaze. Perfect for busy weeknights or when you want to impress without fuss, this recipe delivers bold flavors and a restaurant-style finish straight from your kitchen.

Table of Contents

Table of Contents

Why You’ll Love This Recipe

• Quick & fuss-free – On the table in under 30 minutes.
• Simple pantry staples – No hard-to-find ingredients required.
• Vibrant flavor balance – A mix of spicy chilli, fresh lime, and a hint of sweetness.
• Versatile serving – Pair it with rice, noodles, or steamed greens.
• Crowd-pleaser – Equally perfect for family dinners or entertaining guests.

Unlike typical fried fish recipes, this version stays light thanks to a thin flour coating and a bold sauce that shines without overpowering.

Ingredients Needed

For the Fish

• 330 g (11 oz) thin white fish fillets (about 1 cm / 0.4″ thick), skin removed, cut into bite-sized squares
• ¼ tsp kosher or cooking salt
• ¼ cup rice flour (or substitute plain flour)
• 2 tbsp neutral oil (like canola or vegetable oil)

For the Chilli Lime Sauce

• 2 tsp sesame oil
• 2 garlic cloves, finely minced
• 2 tsp fresh ginger, finely minced
• 1 tsp chilli flakes (or adjust to heat preference)
• 2 tbsp sriracha sauce
• 2 tsp light soy sauce or fish sauce
• 3 tbsp brown sugar
• ½ cup water
• 2 tbsp freshly squeezed lime juice

Garnishes (Optional)

• Fresh coriander (cilantro) leaves
• Sliced red chilli for extra heat
• Lime wedges for serving

To Serve

• Steamed rice (jasmine, white, or brown)
• Asian greens lightly tossed with sesame dressing

How to Make Chilli Lime Fish

Step 1 – Prep the Fish

1. Pat the fish fillets dry with paper towels – this helps the coating stick.
2. Lightly sprinkle with salt, then dust evenly with rice flour. Shake off any excess flour.

Step 2 – Pan-Cook the Fish

3. Heat oil in a non-stick skillet over medium-high heat.
4. Cook the fish until golden and just cooked through:
   • Thin fillets (1 cm thick): about 1 ½ minutes per side.
   • Slightly thicker fillets: 2 minutes per side, or until internal temp reaches 55°C (130°F).
5. Transfer fish to a plate and set aside.

Step 3 – Build the Sauce

6. In the same pan, reduce heat to medium and add sesame oil.
7. Sauté garlic, ginger, and chilli flakes for about 20 seconds until fragrant – this forms the flavor base.
8. Stir in sriracha, soy (or fish) sauce, brown sugar, and water. Simmer for 2–3 minutes until the sauce reduces and thickens enough to coat the back of a spoon.
9. Add lime juice at the end for a fresh citrus kick. If the sauce thickens too much, splash in a little water.

Step 4 – Combine

10. Return the cooked fish to the pan. Gently turn the pieces to coat them in the glossy chilli lime sauce.

Step 5 – Serve

11. Plate over steamed rice, garnish with coriander, sliced chilli, and lime wedges. Add a side of Asian greens for a complete meal.

Serving and Storage Tips

• Serving: Serve hot over jasmine rice with a squeeze of extra lime for brightness. A sprinkle of toasted sesame seeds also adds crunch.
• Storage: Store leftovers in an airtight container in the fridge for up to 2 days.
• Reheating: Reheat gently in a skillet with a splash of water to loosen the sauce. Avoid microwaving for too long, as the fish can dry out.

Helpful Notes

• Fish options: Snapper, cod, tilapia, or basa all work well. Just choose firm white fish.
• Gluten-free: Use rice flour and gluten-free soy sauce.
• Make it milder: Reduce the sriracha and chilli flakes, or swap with sweet chilli sauce.
• Extra zing: Add lime zest for an even more citrusy punch.

Conclusion

This chilli lime fish is proof that weeknight dinners don’t need to be boring. With crisp-tender fish and a sauce that perfectly balances heat, sweetness, and tang, it’s a recipe you’ll keep coming back to. Whether served for a quick family dinner or to wow guests, it’s guaranteed to satisfy.

Tried this recipe? ⭐ Leave a rating and comment below – I’d love to hear how you served yours! Don’t forget to share it on Pinterest or Facebook to spread the love. What twist did you add – extra herbs, different fish, or more heat? Tell us in the comments!

Frequently Asked Questions (FAQ)

Can I use frozen fish fillets?

Yes – just thaw completely and pat dry before coating to avoid excess moisture.

How do I make this gluten-free?

Swap rice flour for cornstarch or gluten-free flour, and use tamari or gluten-free soy sauce.

My sauce became too thick. What should I do?

Simply stir in 1–2 tbsp of water until it reaches a silky, pourable consistency.

Can I prepare this ahead of time?

You can make the sauce in advance and store it in the fridge for 2–3 days. Cook the fish fresh for best texture.

Is this recipe freezer-friendly?

It’s best enjoyed fresh, but the cooked sauce can be frozen separately for up to a month.