Chilli Lime Fish

Serves 2

prepPreheat non-stick skillet over medium-high heat
330 g / 11 oz thin white fish fillets, skinless, cut into 6 cm / 2.5" squares	Dust fish with salt & rice flour, shake off excess	Pan-fry fish in oil until golden, 1½–2 min per side	Return fish to sauce, turn to coat	Serve with garnishes & lime wedges
1/4 tsp cooking/kosher salt
1/4 cup / 30 g rice flour
2 tbsp canola oil
2 tsp sesame oil	Sauté garlic, ginger & chilli flakes in sesame oil, 20 sec	Simmer sauce until syrupy, 2 min; stir in lime juice
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 / 40 g brown sugar
1/2 cup / 120 ml water
2 tbsp lime juice
2 tbsp coriander/cilantro leaves (optional)
1 tbsp large red chilli, finely sliced (optional)
Lime wedges (optional)

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