Save Experience the vibrant flavors of Thai-inspired cuisine with this Chilli Lime Fish with Cilantro. This dish features pan-seared white fish fillets that are perfectly flaky on the inside with a light, golden crust. Finished with a punchy sauce that balances heat, acidity, and sweetness, it is an elegant main course that comes together in just 30 minutes.
Save The secret to this dish is the quick-bubbled sauce, which infuses the garlic, ginger, and chillies directly into a bright citrus base. Whether you're a seafood lover or looking to broaden your culinary horizons, this recipe provides a restaurant-quality experience in the comfort of your own kitchen.
Ingredients
- Fish: 4 skinless white fish fillets (cod, snapper, or tilapia; ~150 g each), 1/2 tsp salt, 1/4 tsp freshly ground black pepper, 2 tbsp rice flour or cornstarch (optional), 2 tbsp vegetable oil.
- Chilli Lime Sauce: 2 tbsp fresh lime juice, 1 tbsp fish sauce, 1 tbsp soy sauce (use gluten-free if needed), 1 tbsp honey or palm sugar, 2 cloves garlic (finely minced), 1–2 red birds eye chillies (finely sliced), 1 tsp grated fresh ginger.
- Garnish: 1/3 cup fresh cilantro leaves (roughly chopped), 1/4 cup crispy fried shallots, extra lime wedges for serving.
Instructions
- 1. Season the Fish
- Pat the fish fillets dry and season both sides with salt and pepper. Lightly dust with rice flour or cornstarch if desired for extra crispiness.
- 2. Sear the Fillets
- Heat the vegetable oil in a large non-stick skillet over medium-high heat. When hot, carefully add the fish fillets. Cook for 3–4 minutes per side, or until golden brown and cooked through. Transfer to a serving platter and keep warm.
- 3. Prepare the Sauce
- In a small bowl, whisk together the lime juice, fish sauce, soy sauce, honey, garlic, chillies, and ginger to make the sauce.
- 4. Bubble the Sauce
- Wipe out the skillet and pour in the sauce. Let it bubble for about 1 minute to blend the flavors, then spoon the hot sauce over the cooked fish.
- 5. Garnish and Serve
- Scatter fresh cilantro and crispy shallots generously over the fish. Serve immediately with extra lime wedges on the side.
Zusatztipps für die Zubereitung
For milder heat, remove the seeds from the red birds eye chillies before slicing or use fewer than called for. If you prefer to make your own crispy shallots, thinly slice fresh shallots and fry them in oil until golden brown, then drain well on paper towels.
Varianten und Anpassungen
This versatile chilli-lime sauce also works wonderfully with other proteins; feel free to substitute the white fish with shrimp or pan-seared chicken breasts. To ensure the dish remains gluten-free, always double-check your soy sauce and store-bought fried shallots for hidden allergens.
Serviervorschläge
Serve this dish alongside a steaming bowl of jasmine rice to soak up the zesty sauce. It also pairs beautifully with steamed vegetables or a light, crisp slaw for a refreshing and healthy meal.
Save With its bold aromatics and beautiful presentation, this Chilli Lime Fish with Cilantro is sure to become a staple in your recipe rotation. Enjoy the perfect blend of Thai-inspired spices and fresh ingredients in every bite.
Recipe FAQ Section
- → What type of fish works best for this dish?
White fish fillets like cod, snapper, or tilapia are ideal due to their flaky texture and mild flavor.
- → How can I adjust the heat level of the sauce?
Reduce the number of birds eye chillies or remove their seeds to make the sauce milder without losing flavor.
- → Can I make the crispy shallots from scratch?
Yes, thinly slice shallots and fry them in oil until golden brown, then drain well for homemade crispy shallots.
- → What are good side dishes to complement this fish preparation?
Steamed jasmine rice, fresh slaws, or lightly sautéed vegetables pair well to balance the bright and spicy notes.
- → Is there a gluten-free option for this dish?
Use gluten-free soy sauce and ensure the shallots are free of gluten-containing additives to keep it gluten-free.