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–+ servings
Spicy Lime Fish

Spicy Lime Fish

Spice up your dinner with Spicy Lime Fish, a quick and flavorful dish perfect for busy nights or entertaining guests. Enjoy bold tastes in minutes.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 people
Calories: 220
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 500 g white fish fillets (cod, hake, or tilapia) cut into 5 cm pieces
  • 1 teaspoon salt
  • 2 tablespoons rice flour or cornstarch
  • 2 tablespoons vegetable oil
  • 2 cloves garlic finely chopped
  • 1 teaspoon fresh ginger finely chopped
  • 0.5 teaspoon red chili flakes
  • 2 tablespoons sriracha sauce
  • 1 tablespoon soy sauce
  • 1 tablespoon brown sugar
  • 1 teaspoon sesame oil
  • 2 tablespoons fresh lime juice
  • q.s. fresh cilantro chopped for garnish
  • q.s. fresh red chili thin slices for garnish (optional)

Equipment

  • Nonstick Skillet
  • Tongs or Spatula
  • Measuring Spoons and Cups
  • Knife and Cutting Board

Method
 

  1. Season the fish with a pinch of salt and coat with rice flour or cornstarch, shaking off excess.
  2. Heat vegetable oil in a nonstick skillet over medium-high heat and add fish pieces.
  3. Cook for about 1.5 minutes per side until golden brown and fully cooked through, then remove from pan.
  4. In the same skillet, drizzle in sesame oil and add garlic, ginger, and chili flakes; stir for about 20 seconds.
  5. Stir in sriracha, soy sauce, and brown sugar, then simmer gently for 2 minutes to thicken.
  6. Pour in fresh lime juice and stir well.
  7. Return the fish to the skillet, gently toss to coat in the sauce, then transfer to a serving platter.
  8. Garnish with fresh cilantro and optional chili slices, and serve hot.

Nutrition

Calories: 220kcalCarbohydrates: 10gProtein: 25gFat: 10gSaturated Fat: 1.5gCholesterol: 70mgSodium: 480mgPotassium: 600mgFiber: 1gSugar: 3gVitamin A: 2IUVitamin C: 15mgCalcium: 2mgIron: 10mg

Notes

For extra flavor, marinate the fish in lime juice and soy sauce for 10 minutes before cooking.
Use fresh lime juice instead of bottled for the best taste.
Pat the fish dry before seasoning to help achieve a crisp texture.
Adjust the spice level by varying the amount of chili and sriracha to suit your taste.
Leftovers can be stored in an airtight container in the fridge for up to two days. Reheat gently in a pan instead of a microwave to maintain texture.
This dish pairs wonderfully with jasmine rice or rice noodles, making for a satisfying meal!
Tried this recipe?Let us know how it was!