Pan-seared chunks of white fish are coated in a syrupy, spicy lime sauce in this dish based on pla tort sahm rot, a traditional Thai street stall favourite. It tastes a bit like a fish version of everybody’s favourite Chilli Garlic Prawns. Very quick to make, it’s loaded with big flavours!
This recipe is an reworked version of a cookbook reject. Read the back-story below!
From the cookbook cutting room floor …
This recipe grew out of an infamous fish recipe draft that didn’t make it into my cookbook. I say “infamous” because after my brother was asked to try the draft recipe, he returned blunt feedback declaring, “There is nothing about this recipe that I like.”
BRUTAL!! 😂😂😂
The ruthlessness of this comment that only family can give to one another had the whole team in stitches – especially after I lost my nerve and decided to pull it from the book even after I “fixed” it for him. And to be fair, he did follow up his “constructive feedback” with suggestions of what he thought needed to be done to improve it.
And so here it is today, back from the dead: Originally a cookbook reject but reworked and tweaked until finally getting the thumbs-up from a certain detractor everyone. I’m sharing it with you now to also enjoy!
What this Chilli Lime Fish tastes like
This recipe is loosely based on a sweet-and-spicy Thai fish dish you find served by street vendors across Thailand. Called pla tort sahm rot, the name means “three-flavoured sauce” – the flavours being sweet, savoury and sour. I tried this delicious hawker classic on my last trip to Bangkok (pictured below) at a lunchtime food court jammed with hungry locals.
Traditionally the fish is deep-fried before being smothered with a an irresistible, sticky red sauce made with palm sugar, fish sauce, tamarind, chilli and holy basil. My recipe is essentially a streamlined home-cook version that substitutes ingredients I usually have in the pantry such as sriracha, brown sugar, lime. Also, I skip the deep-fry and just pan-fry – healthier, easier and quicker!
What you need to make Chilli Lime Fish
Here’s what you need to make this.
Fish – Use any thin-ish white fish fillets that are ideally of even thickness so that each piece cooks through in the same time.
– Thinner is better for this recipe so we get maximum surface area for the tasty sauce to cling to, with the bonus that it cooks quickly. Aim for fillets around 1cm / 0.4″ thick.
– Thicker pieces: If your fish is 2.5cm / 2″ or thicker, just split them in half horizontally to form thinner pieces.See the box below for suggested fish. For most large fish, the shape of fillets will vary depending what part of the fish it is cut from. Whatever fish you choose, look for the thinner pieces (usually the tail end).
Garlic and ginger – Finely minced with a knife so you get tasty little golden bits and flavour that infuses into the sauce. Don’t grate or mince them using a garlic press. It becomes wet and pasty, and will burn because it’s too fine!
Lime – Because we’re making chilli LIME fish here. 😂 Reflecting the Thai influence in this dish, the sharp zingy-ness pairs fabulously with spiciness and brings brightness to the sauce.
Sriracha – This popular Asian chilli sauce plays a few roles in this recipe. It adds spiciness but also flavour because it is has other ingredients in it other than chilli such as vinegar and garlic. Because it has a thickness like ketchup, it also helps thicken the sauce.
Concerned about the spiciness of this dish? See note 4 of the recipe for how to control or reduce it. But note! I am a spice wuss myself. I make out like I am tough. But really, I cannot handle too much heat!
Chilli flakes (red pepper flakes) – This is the other ingredient that adds some heat to this dish. I like to sauté it with the garlic and ginger so it flavours the oil.
Soy sauce – This is the saltiness in the sauce. Use light soy or all-purpose soy sauce, not dark soy sauce as the colour and flavour is too intense. More on different types of soy sauces here. Fish sauce can also be used. It will dial up the savouriness in the sauce even more (but I think there’s enough with soy sauce which is why it’s the base ingredient).
Brown sugar – For the sweetness in the sauce. It also thickens it to make it syrupy.
Sesame oil – For a hint of tasty sesame flavour that’s more interesting than flavourless oil.
Rice flour – Easily substituted with plain/all-purpose flour or cornflour/cornstarch, the purpose of this is to create a light crust on the surface of the fish that the sauce clings to. It’s not for crispiness; while the fish is crispy straight out of the pan, once it’s sauced up it loses crispiness.
Coriander/cilantro and fresh chilli – These are optional, for garnishes.
Best fish to use for this recipe
This recipe can be used with any white fish suitable for pan-frying, or even salmon and trout. here are some suggestions:
Australia: Barramundi, Blue eye cod / trevalla, Basa, Bream, Cod, Flathead, Flounder, Jewfish, John Dory, Ling, Monkfish / Stargazer, Ocean perch, Trout (ocean and river), Orange roughy, Salmon, Whiting.
US: Above and below listed, plus Alaskan pollock, Catfish, Halibut, Pangasius, Tilapia, Mahi-mahi.
UK: Above listed, plus Dover sole, Haddock, Hake, Pollack, Sea bass.
Fish to avoid
I recommend avoiding:
Fish that dry out easily when cooked – Like swordfish, tuna, bonito, kingfish, marlin. Unless you’re extremely careful they can become dry inside. I feel these fish are (mostly) better in raw/rare form such as Ceviche, Poke Bowls, Tartare.
Oily, strong-tasting fish – Like mackerels, mullet and sardines. While it will work just fine, it’s not so common to serve those types of fish with sauces like this. Fresher, vibrant sauces are better, like these Italian-style Crusted Sardines.
How to make Chilli Lime Fish
Once you’ve prepared the ingredients, this is terrifically fast to cook – 3 minutes for the fish and 3 minutes for the sauce.
Cut the fish into pieces around 5cm / 2″ squares or rectangles. No need to be exact here, we just want to cut the fish into pieces rather than cooking one large fillet so we get more surface area for maximum sauce-coating potential!
Season and dust – Sprinkle the fish with salt then dust with rice flour (or cornflour/cornstarch or ordinary flour). Shake off the excess before cooking.
Pan fry – Heat oil in a non-stick pan then cook the fish until golden on both sides.
– Thin fillets around 1 cm /0.4″ thick with take around 1 1/2 minutes on each side.
– Thicker fillets around 1.5 – 1.75cm / 0.6 – 0.75″ thick 2 minutes each side) or until the internal temperature is 55°C / 130°F. Remove fish onto a plate and set aside.Remove the fish to a plate and set aside while you make the sauce. Don’t worry if the fish cools down, it will warm back up when we add it to the sauce later.
Sauté aromatics – Return the same pan to the stove and reduce to medium heat. Heat the sesame oil then sauté the garlic, ginger and chilli flakes for just 20 seconds until the garlic becomes golden. Be prepared for tasty smells here!!
Sauce – Add all the other Sauce ingredients except the lime. Then simmer it for a 2 minutes until it becomes syrup. Finally stir the lime (to preserve its freshness).
Return fish – Once the sauce is syrupy, return the fish to the sauce.
Turn the fish to coat in the sauce. At this stage, the residual heat in the pan will also re-warm the fish if it cooled down.
Then that’s it! Ready to serve.
What I serve with Chilli Lime Fish
As in Thailand, this is a dish made for serving over rice to soak up the tasty sauce. I like jasmine rice for its fragrance (and as a nod to the Thai influence on this dish) but you could also use plain white rice, brown rice or, for a low-carb option, cauliflower rice.
Also, vermicelli noodles makes a good quick no-cook option.
It’s pictured in post with a side of steamed baby pak choi tossed with Asian sesame dressing. That dressing is one of my Asian food staples. It’ s super-quick to make (just 4 ingredients) and highly versatile. Use it for leafy greens or to make any plain steamed greens a whole lot more interesting. Think broccoli, carrots, even peas! – Nagi x
Watch how to make it
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Chilli Lime Fish
Ingredients
Fish:
- 330g / 11 oz thin white fish fillets (~1cm / 0.4" thick) , skinless, cut into 6cm / 2.5" (or so) squares pieces (Note 1)
- 1/4 tsp cooking/kosher salt
- 1/4 cup rice flour or ordinary flour (Note 2)
- 2 tbsp canola oil
Sauce:
- 2 tsp sesame oil
- 2 garlic cloves , finely minced with a knife (Note 3)
- 2 tsp ginger , finely minced with a knife (Note 3)
- 1 tsp chilli flakes / red pepper flakes (Note 4)
- 2 tbsp sriracha (Note 4)
- 2 tsp light soy sauce or fish sauce (Note 5)
- 3 tbsp brown sugar
- 1/2 cup water
- 2 tbsp lime juice
Garnishes (optional):
- 2 tbsp coriander/cilantro leaves
- 1 tbsp large red chilli , finely sliced
- Lime wedges
Serve with:
- Rice of choice (jasmine, white, brown)
- Steamed Asian greens tossed with Asian Sesame Dressing
Instructions
Fish:
- Dust fish – Sprinkle with salt, dust with rice flour, shake off excess.
- Cook fish – In a non-stick skillet, heat oil over medium-high heat. Cook the fish until golden on each side then remove to a plate.
- Fish cooking times – Thin fillets 1 cm / 2/5" thick: 1 1/2 minutes each side; thicker fillets 1.5 – 1.75cm / 0.6 – 0.75" thick 2 minutes each side) or until the internal temperature is 55°C / 130°F. Remove fish to a plate and set aside.
Sauce:
- Sauté aromatics – In the same pan, add sesame oil on medium heat. Cook garlic, chilli and ginger until golden – about 20 seconds.
- Sauce – Add everything else except lime juice. Stir, simmer, then reduce until syrupy – about 2 minutes. Add lime juice and stir. (If sauce gets too thick, add water)
- Coat fish – Return fish into sauce, turning to coat in the sauce.
- Serve over rice, with garnishes of choice! Pictured with steamed baby pak choy tossed with Asian Sesame Dressing.
Recipe Notes:
Nutrition Information:
Life of Dozer
Oh Dozer! What an exciting life you’re leading – book signings, book talks, publicity events!
In fact, at the time this recipe gets published, Dozer will be at his first public appearance in front of 400 people for Kinokuniya bookstore in Sydney city.
My main concern? See below. It’s an actual serious risk!
Karen says
Delicious 🤤. For me not too hot or too sweet. Used perch, and the flavour really complemented this delicate fish.
Your recipes really make me look like a good cook. x
Janice says
Yum! Yum! Yum!
Thank you!!!
Eddie says
I cooked this a few times now, because it it has become my family’s favorite fish recipe by far, so they no longer want it cooked any other way. I tried a few types of white flesh fish, they all worked great, but it comes out best with the light flavored ones. Well, for us, at least.
Gotta be careful with the pepper flakes, though. I used once a different brand than usual and it came out a bit hotter than your regular spicy food. Everybody ate it, all the same, but I’ll keep an eye on it in the future.
Oh, and I used lemon, since limes are not what they should be, in my country, and they’re too expensive, on top of that. Taste great, I’m happy to report.
Don says
Absolutely delicious!!!Have made 3 times already and will make often.Thank you for the recipe.
Claire Aleman says
We have Cod in our freezer and used this in the recipe. It works! This is the second time I’ve made this! I love the sweet, spicy flavor. I used a little bit too much red pepper flakes but, have cold water to cool my mouth!
Paul Rogers says
I can only say WOW, made it first with salmon, then hake, oh wow, now it is yet another menu regular, I will soon be throwing out all my other cookbooks😎🇪🇸
Sally says
This was fabulous with frozen Basa. Scaled up for 5 people and used only 0.5 tsp of chilli flakes but will leave them out next time as family found it a bit spicy (but still snaffled it up!). Halved the sugar for the diabetic and still beautiful flavour. Son who “doesn’t like fish” had seconds.
Lisa M says
Everyone enjoyed this recipe including my fussy 13yo Son. Making it again tonight.
Grant H says
Ohhh that was good, just the right amount of spice.
I also followed your Asian sesame recipe and how too cook rice – so 3/3 🙂
Gabrielle Falk says
Call me crazy but could you make this recipe with chicken schnitzels ? That u can buy pre-cut in W/Worths. We’re not a huge fan of fish. My husband being the pickiest eater on EARTH. xxoo To Dozer.
Grace says
Made this yesterday and my hubby says it’s as good as our favourite Thai restaurant in Mooloolaba! I tripled the sauce and it still all disappeared. Used limes from my own garden. My Barra fillets kept sticking and breaking up, I’ll have to practise cooking fillets more…
Stuart says
I made this for lunch today. Like every recipe I have tried on here it came out tasting gorgeous!
I only added 2 tbsp of sugar as I am diabetic and it still turned out great. The spiciness of the dish is making me sweat a bit but the heat in my mouth is OK. I am going to use this when I want a spicy fish dish rather then my go to fish curry.
Rachel Sun says
Had a bit more fish then in the recipe so had to do the initial cook in 2 batches. There was still plenty of sauce, and tasted soooo Good!!! Thanks Nagi! Hope this recipe makes it into your next book!!!
Loonchick says
I made this with salmon and even though I forgot 🙄 to add the lime juice, it was sensational. Glad we went for the full 1 teaspoon of pepper flakes! ❤️
Noreen McNamara says
I can’t believe someone else forgot to add the lime juice at the end…just like me. My son thought it was hilarious I left the lime out of chilli lime fish. It still tasted amazing. Will make it again soon…properly this time.
Monica says
This was so easy and so yummy! I made it yesterday and I’m making it again tomorrow! So good! Thank you!
LFK says
I mande your bun cha recipe last night and saw this! Anyway…I closed my eyes and shuddered a bit as I measured out the red pepper flakes and sriracha. But the heat at the end was perfect!! I fried the fish fillets whole and cut them into pieces at the end. It was easier for me to flip whole fillets. Next time I’ll simmer the sauce for a bit longer. I was wondering about trying some corn starch to get the right consistency. THANK YOU!!
Jemimah Lucy says
Made this for date night and it was just how I’d imagined it to taste! Only downside is it was awfully sweet, and I only used half of the sugar amount – I don’t usually cook with sugar though so maybe I’m hypersensitive to it! 😛
Patricia says
Another delicious, quick and easy meal! I doubled it and easily have leftovers for lunch. When I make it again I’ll be sure to prep and measure everything out before starting to cook. It moves fast!
Stuart Borg says
I don’t understand this component of the recipe.
Thin fillets 1 cm / 2/5″ thick: 1 1/2 minutes each side; thicker fillets 1.5 – 1.75cm / 0.6 – 0.75″
I think it could do with a rewrite.
Does 2/5″ mean 2.5″, eg two and a half inch.
Confused.
Goh says
Hi Stuart, thanks for pointing this out. I’ve changed it to 0.4in, which should clear up any confusion.
karen says
I made this tonight and it was delicious, will definitely be making this again! should have been in the book.