Chilli Lime Fish

Por RecipeTin Eats · 25 min

Ingredientes

Modo de preparo

1. Sprinkle the fish with salt, dust with rice flour, and shake off the excess.
2. Heat the canola oil in a non-stick skillet over medium-high heat. Cook the fish until golden on each side, then transfer to a plate.
3. For thin fillets about 1 cm (0.4 in) thick, cook 1.5 minutes per side. For thicker fillets, 1.5 to 1.75 cm (0.6 to 0.75 in), cook 2 minutes per side. The fish is done at an internal temperature of 55°C (130°F).
4. In the same pan over medium heat, add the sesame oil, then the garlic, chilli and ginger, cooking until golden, about 20 seconds.
5. Add the water, brown sugar, sriracha, soy or fish sauce, and chilli flakes, and simmer, then reduce until syrupy, about 2 minutes. Stir in the lime juice; add a little water if the sauce gets too thick.
6. Return the fish to the sauce and turn to coat.
7. Serve over rice with lime wedges, coriander, sliced red chilli and steamed greens.

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