Chilli Lime Fish
Pan-seared chunks of white fish are coated in a syrupy, spicy lime sauce in this dish based on pla tort sahm rot, a traditional Thai street stall favourite.
Ingredients
Fish:
330g thin white fish fillets (~1cm thick) , skinless, cut into 6cm (or so) squares pieces
1/4 tsp cooking/kosher salt
1/4 cup rice flour or ordinary flour (Note 2)
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 / red pepper 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 (optional):
2 tbsp coriander/cilantro leaves
1 tbsp large red chilli , finely sliced
Lime wedges
Method
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Dust fish – Sprinkle with salt, dust with rice flour, shake off excess.
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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.
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Fish cooking times – Thin fillets 1 cm thick: 1 1/2 minutes each side; thicker fillets 1.5 – 1.75cm thick 2 minutes each side) or until the internal temperature is 55°C. Remove fish to a plate and set aside.
Sauce:
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Sauté aromatics – In the same pan, add sesame oil on medium heat. Cook garlic, chilli and ginger until golden – about 20 seconds.
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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)
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Coat fish – Return fish into sauce, turning to coat in the sauce.
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Serve over rice, with garnishes of choice! Pictured with steamed baby pak choy tossed with Asian Sesame Dressing.