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!
Hi Nagi I an interested in buying your book. The problem is I live in Ecuador South America. What can I do
Hi Margarita! Stay tuned for more on international….it’s in the works!! N xx
Just popping by to say that I’ve never been so excited about a cookbook in my whole life! I actually don’t buy them anymore but when I saw yours I knew I had to have it!
In the few days I’ve had it, I’ve barely touched my phone! 😂 It’s so different from every other cookbook I’ve owned – there’s a real passion to help others cook, and I’m interested to cook about 95% of the recipes you’ve included (other cookbooks are more like 20%!)
Thanks for inspiring me to cook again! Keep doing what you’re doing! You were meant to do this!
Aww thank you so much Jen! It’s so nice to hear such lovely feedback! N xx
Your book arrived in the mail a few days ago and I’m blown away. I stopped buying cookbooks some time ago…only so much room on the bookshelves….. and I’m exceedingly glad I broke that for your book. It is terrific, and you’re almost forgiven for your months of near silence.
We should forgive anything to an angel ❤️
soooo my partner said it was really good, like a restaurant meal! thank you Nagi!
Haven’t made it (YET!) Can you help me choose which scriracha sauce to buy? Would love to buy your book Nagi but as I live in the UK the postage would be way too expensive. Hope you get a distributor over here soon.
I cannot wait to make your , Chillie Lime Fish,My mouth is watering,just looking at it!,
You and your brother are hilarious 🤣,sorry for laughing 😳
Can I use prawn instead of fish?
There is nothing I don’t like about this dish!
I just made it with some cheap Basa Fish fillets from my freezer. (I normally turn them into a fish curry) Your recipe was spicy like a curry but had a much deeper and balanced taste. Please say thank you to your brother, without his honest comment I would not have had this for my Dinner! I served my meal with pomegranate rice (for a scented/refreshing flavour) and baby pak choi. I am in the UK and would love a signed cookbook from Dozer but the postage will be more then the price of the book!!
You know what? Nagi is just going to have to fly to the UK to promote and sign books 😁
Haven’t made this yet, but your recipe book gets five stars! I don’t need more recipe books but because I make so many of your recipes from the website, I wanted to buy it to support you. It’s beautiful! Thank you.
Well make sure she comes to Glasgow
I LOVE GLASGOW!! Had a blast visiting in my twenties 🙂 N x
Nagi, I have ordered your cookbook from Amazon and cannot wait to get it. I’m on a restricted diet right now for health reasons, but still cooking for the family. I’m so happy for you and all the good coming out of you book. Belly rubs for Dozer and he looks like he has been a good boy out in public!
Got your recipe book today cannot wait to read it!
Looks great!
I don’t have sriracha what can I substitute it with?
Something that is spicy and has a fermented or vinegar profile. Sambal Oelek, gochujang, or make your own with a regular chili sauce, add vinegar, etc, and garlic, and ginger.
Looks great! Will try it very soon.
I don’t have sriracha what can I substitute it with?
Hi. I am not a fan of Sriracha; I use ole samba in it’s place all the time. there are a couple of versions–I like the chili garlic version. This is a chili garlic paste a little thicker than Sriracha. comes in a jar here in the US and one spoons out what is needed. Very hot, a little goes a long way, but ads a lot of flavor…I use it wherever Sriraha is called for. Mix in mayo, or thin with lime juice, or add a little sugar to make sweet/spicy version. I find it very versatile. But is is not exactly like Sriracha. It is my go to chili/garlic seasoning for my Asian cooking sauces.
Nagi, thank you for this lovely Fish dish.
My copy of your cookbook arrived last week!…I was so excited to get it. So many lovely recipes I want to try out. I am only just back from doing my shopping. I bought up some supplies, and I will be happily cooking up a storm! I have already made the Magic Baked Chicken Fried rice, and it was divine!
Hi Nagi
Beautiful recipe, as always. Pre-ordered your book thru Big W. It has arrived – Incredible! So large and full of delicious recipes. Congrats on a massive effort….Jude.
Yummmm! I’m a chicken when it comes to spice as well so might do 1/2 teaspoon of chili instead 🙂
All your recipes Nagi just look so delicious. Yum thank you
This looks phenomenal but as I’m counting calories at the moment (bummer) just wanted to confirm that 806 cal is for just the fish part of this? If so, I’ll just have to save it for a ‘splurge’. Nagi, your recipes are the best!
Just popping by to say that I’ve never been so excited about a cookbook in my whole life! I actually don’t buy them anymore but when I saw yours I knew I had to have it!
In the few days I’ve had it, I’ve barely touched my phone! 😂 It’s so different from every other cookbook I’ve owned – there’s a real passion to help others cook, and I’m interested to cook about 95% of the recipes you’ve included (other cookbooks are more like 20%!)
Thanks for inspiring me to cook again! Keep doing what you’re doing! You were meant to do this!
I was just looking at the calories too, thinking it seemed excessive for a fish dish with a few condiments, some oil and sugar…
Did he behave – i’m sure he did – how old is Dozer