Description
A vibrant and zesty dish featuring skinless white fish fillets marinated in a flavorful chilli lime sauce.
Ingredients
- 4 skinless white fish fillets (cod, snapper, or tilapia), approximately 5.3 oz each
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 2 tablespoons rice flour or cornstarch (optional)
- 2 tablespoons vegetable oil
- 2 tablespoons fresh lime juice (approximately 1 lime)
- 1 tablespoon fish sauce
- 1 tablespoon soy sauce (gluten-free variety if needed)
- 1 tablespoon honey or palm sugar
- 2 cloves garlic, finely minced
- 1 to 2 red bird’s eye chillies, finely sliced (adjust to taste)
- 1 teaspoon grated fresh ginger
- 1/3 cup fresh cilantro leaves, roughly chopped
- 1/4 cup crispy fried shallots (store-bought or homemade)
- Extra lime wedges for serving
Instructions
- Pat the fish fillets dry with paper towels and season both sides evenly with salt and pepper.
- Lightly dust the fillets with rice flour or cornstarch if you desire extra crispiness.
- Heat vegetable oil in a large non-stick skillet over medium-high heat until shimmering.
- Carefully place the fish fillets in the hot pan and cook for 3 to 4 minutes on each side until golden brown and cooked through.
- Transfer the cooked fillets to a serving platter and keep warm.
- In a small bowl, whisk together lime juice, fish sauce, soy sauce, honey, minced garlic, sliced chillies, and grated ginger until well combined.
- Wipe out the skillet and pour the sauce mixture into it. Allow it to bubble gently for about 1 minute to meld the flavors.
- Spoon the hot sauce over the cooked fish generously.
- Scatter fresh cilantro and crispy shallots on top.
- Serve immediately with lime wedges on the side.
Notes
For extra crispiness, ensure the oil is hot before cooking the fish. Adjust lime juice to your preferred tartness.