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.