Go Back
–+ servings
Spicy Lime Fish

Spicy Lime Fish

Spice up your dinner with Spicy Lime Fish, a quick and flavorful dish inspired by Thai street food. Perfect for busy weeknights!
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 8 minutes
Total Time 18 minutes
Servings: 4 people
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 330 g white fish fillets cut into 6 cm pieces
  • 1/4 teaspoon salt
  • 1/4 cup rice flour or regular flour
  • 2 tablespoon canola oil
  • 2 teaspoon sesame oil
  • 2 clove garlic finely chopped
  • 2 teaspoon ginger finely chopped
  • 1 teaspoon red chili flakes
  • 2 tablespoon sriracha
  • 2 teaspoon light soy sauce or fish sauce
  • 3 tablespoon brown sugar
  • 1/2 cup water
  • 2 tablespoon lime juice
  • 2 tablespoon cilantro leaves for garnish, optional
  • 1 tablespoon thinly sliced red chili for garnish, optional
  • lime wedges for garnish, optional
  • jasmine rice or white/brown rice, for serving
  • steamed Asian greens with sesame dressing, for serving

Equipment

  • Nonstick skillet
  • Tongs
  • Measuring spoons and cups
  • Sharp knife and cutting board
  • Serving dish

Method
 

  1. Season the fish lightly with salt and coat with rice flour, shaking off excess.
  2. Heat canola oil in a nonstick skillet over medium-high heat and cook the fish for 1-1/2 minutes per side until golden brown.
  3. Remove the fish and set aside.
  4. In the same pan, add sesame oil, garlic, ginger, and red chili flakes; sauté for about 20 seconds until fragrant.
  5. Add brown sugar, soy sauce, sriracha, and water; simmer until the sauce thickens slightly, then stir in lime juice.
  6. Return the fish to the pan, tossing gently to coat in the sauce.
  7. Serve over jasmine rice, garnished with cilantro, sliced red chilies, and lime wedges.

Nutrition

Calories: 320kcalCarbohydrates: 35gProtein: 20gFat: 12gSaturated Fat: 1.5gCholesterol: 50mgSodium: 800mgPotassium: 600mgFiber: 2gSugar: 8gVitamin A: 10IUVitamin C: 35mgCalcium: 6mgIron: 10mg

Notes

Feel free to substitute white fish with salmon for a richer flavor or use tofu for a vegetarian option.
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently to preserve texture, and consider pre-preparing the sauce for added convenience.
Adjust the spice level according to your taste by modifying the amount of sriracha or red chili flakes.
Tried this recipe?Let us know how it was!