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Chili Lime Fish

 INGREDIENTS:

  1. Fish Fillets 4-5 (Tilapia, Cod, Halibut, Basa, Snapper or any firm white fish)
  2. Black Pepper Powder 1/2 tsp
  3. Lime Juice and Zest: 2 tbsp fresh lime juice and 1 tsp freshly grated lime zest
  4. Olive Oil 2 tbsp
  5. Salt to taste
  6. Garlic Cloves 4-5, finely chopped
  7. Ginger 1 inch grated
  8. Red Chilis 1-2, sliced
  9. Light Soy Sauce 1 tsp
  10. Siracha or Red Chili Sauce 
  11. Water 2-3 tbsp
  12. Honey or Brown Sugar 1/2 tsp
  13. Coriander Leaves or Cilantro, finely chopped, 1 tbsp

METHOD:

Serving Size: 3-4

Mix fish with black pepper, salt, and 1 tsp lime juice. Rest for 10 minutes only. A long lime marinade can make delicate fish mushy.

Heat 1 tbsp oil in a non-stick pan on medium heat. Place the fish pieces in a single layer and cook for about 2–3 minutes on each side, until lightly golden and cooked through. Remove to a plate.

In the same pan, heat the remaining oil. Add garlic and ginger; sauté briefly for 20–30 seconds. Add soy sauce and red chili sauce, remaining lime juice, water, and honey or sugar. Let it bubble for about 30 seconds. 

Reduce heat to low, return the fish, and gently spoon the sauce over it for 30–60 seconds. Switch off the heat and finish with lime zest, coriander, and sliced red chili.


Serve with steamed rice, herbed potatoes, grilled vegetables or cucumber–tomato–onion salad.

NOTES:

Inspired by both Thai street food and Tex-Mex cuisine, this dish takes its cue from Pla Sam Rot, a classic Thai preparation whose name translates to “three-flavored sauce,” combining the irresistible flavors of sweet, savory and sour.
Traditionally, the fish is deep-fried and coated in a sticky red sauce made with palm sugar, fish sauce, tamarind, chili, and holy basil. My home-style version uses pantry staples like sriracha, brown sugar, and lime, with pan-frying instead of deep-frying for a lighter, quicker, and easier dish.

You can adjust the amount of sauce to suit your preference. I personally like the chili-garlic-lime sauce and prefer to keep a generous amount, which makes the fish especially flavorful and pairs beautifully with rice. If you prefer a drier preparation, let the sauce reduce further until it reaches your desired consistency.











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