Chilli Lime Fish

This Chilli Lime Fish is crispy, zesty, and coated in a bold sweet-spicy sauce. With golden pan-fried fillets tossed in a tangy chilli-lime glaze, it’s quick to make and perfect for both busy weeknights and dinner parties.

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Prep Time 10

Cook Time 15

Total Time 25

Servings: 2 servings

Course: Dinner, Main Course

Cuisine: Asian Fusion

Calories: 310

Ingredients Method Notes

Ingredients

For the Fish

330 g white fish fillets about 1 cm thick, skin removed, cut into bite-sized squares
0.25 tsp kosher salt
0.25 cup rice flour or plain flour
2 tbsp neutral oil such as canola or vegetable

For the Chilli Lime Sauce

2 tsp sesame oil
2 cloves garlic finely minced
2 tsp fresh ginger finely minced
1 tsp chilli flakes adjust to taste
2 tbsp sriracha sauce
2 tsp light soy sauce or fish sauce
3 tbsp brown sugar
0.5 cup water
2 tbsp lime juice freshly squeezed

Garnishes (Optional)

to taste fresh coriander leaves
to taste sliced red chilli
to taste lime wedges

To Serve

to serve steamed rice
to serve Asian greens lightly tossed with sesame dressing

Method

Step 1: Pat fish fillets dry, season with salt, and dust lightly with rice flour. Shake off excess.
Step 2: Heat oil in a skillet over medium-high. Cook fish until golden and just cooked through: about 1.5 minutes per side for thin fillets. Remove and set aside.
Step 3: In the same pan, reduce heat to medium. Add sesame oil, garlic, ginger, and chilli flakes. Sauté 20 seconds until fragrant. Stir in sriracha, soy sauce, sugar, and water. Simmer 2–3 minutes until thickened. Stir in lime juice at the end.
Step 4: Return fish to pan. Toss gently to coat in sauce.
Step 5: Serve over steamed rice, garnished with coriander, sliced chilli, and lime wedges. Add Asian greens on the side.

Notes

✔ Use firm white fish such as snapper, cod, tilapia, or basa. ✔ For gluten-free, use rice flour and tamari. ✔ If the sauce thickens too much, add a splash of water. ✔ Reduce spice by using less sriracha or chilli flakes, or swap with sweet chilli sauce. ✔ Add lime zest for extra brightness.