Chilli Lime Fish

18 minServes 2

Pan-seared white fish chunks coated in a syrupy, spicy-sweet lime sauce inspired by Thai street food.

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prepCut fish into 6 cm / 2.5" squares
prepFinely mince garlic and ginger with a knife
prepJuice the limes
330 g thin white fish fillets (~1 cm thick), skinless, cut into 6 cm squares	Dust fish with salt & rice flour, shake off excess	Pan-fry fish in oil over medium-high heat until golden, 1.5–2 min per side; remove to plate	Return fish to sauce, turn to coat	Serve over rice, garnish with cilantro, chilli & lime wedges
1/4 tsp cooking/kosher salt
30 g rice flour
30 ml canola oil
10 ml sesame oil	Heat sesame oil, sauté garlic, ginger & chilli flakes 20 sec until golden	Add sriracha, soy sauce, brown sugar & water; simmer 2 min until syrupy, stir in lime juice
2 garlic cloves, finely minced with a knife
10 g ginger, finely minced with a knife
1 tsp chilli flakes / red pepper flakes
30 g sriracha
10 ml light soy sauce or fish sauce
40 g brown sugar
120 ml water
30 ml lime juice
2 tbsp coriander/cilantro leaves (optional), 1 tbsp large red chilli, finely sliced (optional), lime wedges (optional)

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