Flaky fish with tangy chilli-lime sauce, garlic, ginger, and fresh herbs.
# The Ingredients You'll Need:
→ Fish
01 - 4 skinless white fish fillets (cod, snapper, or tilapia; approximately 5 ounces each)
02 - 1/2 teaspoon salt
03 - 1/4 teaspoon freshly ground black pepper
04 - 2 tablespoons rice flour or cornstarch
05 - 2 tablespoons vegetable oil
→ Chilli Lime Sauce
06 - 2 tablespoons fresh lime juice (about 1 lime)
07 - 1 tablespoon fish sauce
08 - 1 tablespoon soy sauce (gluten-free if needed)
09 - 1 tablespoon honey or palm sugar
10 - 2 cloves garlic, finely minced
11 - 1-2 red birds eye chillies, finely sliced
12 - 1 teaspoon grated fresh ginger
→ Garnish
13 - 1/3 cup fresh cilantro leaves, roughly chopped
14 - 1/4 cup crispy fried shallots
15 - Extra lime wedges for serving
# Step-by-Step Instructions:
01 - Pat the fish fillets completely dry using paper towels. Season both sides generously with salt and black pepper. Lightly dust each fillet with rice flour or cornstarch, shaking off any excess for a delicate, crispy crust.
02 - Heat vegetable oil in a large non-stick skillet over medium-high heat until shimmering. Carefully place fish fillets in the pan without overcrowding. Cook for 3-4 minutes per side until golden brown and flakes easily with a fork. Transfer to a warm serving platter.
03 - In a small mixing bowl, whisk together lime juice, fish sauce, soy sauce, honey, minced garlic, sliced chillies, and grated ginger until the honey dissolves completely and the mixture is well blended.
04 - Wipe out the skillet and return to medium heat. Pour in the sauce mixture and let it bubble gently for about 1 minute, allowing the flavors to meld and the sauce to slightly thicken. Remove from heat immediately.
05 - Spoon the hot chilli-lime sauce evenly over the cooked fish fillets. Generously scatter fresh cilantro leaves and crispy fried shallots across the top. Serve immediately with extra lime wedges on the side.
