Chilli Lime Fish

1. Fish – This recipe can be made with pretty much any white fish fillets or even salmon. See in post for an extensive list of fish suggestions. Skinless is easier though skin-on is fine too.

Thickness – Works best with thinnish fillets around 1cm / 0.4″ thick for maximum surface area. If your fish is around 2.5cm / 1″ or thicker, I suggest cutting it in half horizontally.

Cutting size – No need to be exact with size/shape. The idea is just smaller pieces to coat pieces all over in the sauce, rather than having 1 large fillet.

2. Rice flour gives the fish a light crust that the sauce clings to. Plain / all-purpose flour can be substituted, or cornflour/cornstarch – they are just not quite as crisp when pan-fried, that’s all (not a big deal as surface gets soggy once coated with sauce).

3. Garlic & ginger – Use a knife to mince, not a garlic press or grater which will make it wet and pasty so it will burn. We want lots of tiny little bits that we sauté until golden to infuse the sauce with flavour!

4. SPICINESS! 1 teaspoon chilli flakes + 2 tbsp sriracha is my default level which makes this pretty spicy but not blow-your-head-off.

Reduce spiciness: Better to reduce or skip chilli flakes than reduce sriracha. Sriracha is key for the sauce flavour and thickness so please do not reduce to less than 1 tbsp (start with that then add more if you can). I haven’t tried this with no spiciness, the sauce would need adjusting.

5. Soy sauce – Use light or all purpose soy sauce. More on different types of soy here.

6. Storage –Best eaten fresh though the cooked dish will be fine to consume for a further 2 to 3 days, keep in the fridge.

7.Nutritionper serving, assuming all sauce is consumed. Excludes rice.