Chilli Lime Fish

Ingredients

• 330g / 11 oz thin white fish fillets (~1cm / 0.4" thick) , skinless, cut into 6cm / 2.5" (or so) squares pieces (Note 1)
• 1/4 tsp cooking/kosher salt
• 1/4 cup rice flour or ordinary flour (Note 2)
• 2 tbsp canola oil
• 2 tsp sesame oil
• 2 garlic cloves , finely minced with a knife (Note 3)
• 2 tsp ginger , finely minced with a knife (Note 3)
• 1 tsp chilli flakes / red pepper flakes (Note 4)
• 2 tbsp sriracha (Note 4)
• 2 tsp light soy sauce or fish sauce (Note 5)
• 3 tbsp brown sugar
• 1/2 cup water
• 2 tbsp lime juice
• 2 tbsp coriander/cilantro leaves
• 1 tbsp large red chilli , finely sliced
• Lime wedges
• Rice of choice (jasmine, white, brown)
• Steamed Asian greens tossed with Asian Sesame Dressing

Steps

1. Dust fish – Sprinkle with salt, dust with rice flour, shake off excess.
2. 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.
3. Fish cooking times – Thin fillets 1 cm / 2/5" thick: 1 1/2 minutes each side; thicker fillets 1.5 – 1.75cm / 0.6 – 0.75" thick 2 minutes each side) or until the internal temperature is 55°C / 130°F. Remove fish to a plate and set aside.
4. Sauté aromatics – In the same pan, add sesame oil on medium heat. Cook garlic, chilli and ginger until golden – about 20 seconds.
5. 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)
6. Coat fish – Return fish into sauce, turning to coat in the sauce.
7. Serve over rice, with garnishes of choice! Pictured with steamed baby pak choy tossed with Asian Sesame Dressing.

Source

recipetineats.com