Chilli Lime Fish

18 min2

Pan-seared white fish chunks coated in a spicy, syrupy lime and sriracha sauce with garlic and ginger.

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prepCut fish into 6 cm / 2.5" squares
1/4 tsp cooking/kosher salt	Dust fish with salt & rice flour	Pan-fry fish 1.5 min per side until golden	Return fish, coat in sauce
60 ml rice flour
30 ml canola oil
10 ml sesame oil	Sauté garlic, ginger & chilli until golden	Simmer sauce 2 min until syrupy
2 garlic cloves, finely minced
10 g ginger, finely minced
1 tsp chilli flakes / red pepper flakes
30 ml sriracha
10 ml light soy sauce or fish sauce
40 g brown sugar
120 ml water
30 ml lime juice
8 g coriander/cilantro leaves (optional)

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