Chilli Lime Fish Cilantro (Print version)

Flaky fish with zesty chilli-lime sauce and fresh cilantro for a vibrant Thai-inspired dish.

# What You'll Need:

→ Fish

01 - 4 skinless white fish fillets such as cod, snapper, or tilapia, approximately 5.3 ounces each
02 - 1/2 teaspoon salt
03 - 1/4 teaspoon freshly ground black pepper
04 - 2 tablespoons rice flour or cornstarch, optional for light crust
05 - 2 tablespoons vegetable oil

→ Chilli Lime Sauce

06 - 2 tablespoons fresh lime juice, approximately 1 lime
07 - 1 tablespoon fish sauce
08 - 1 tablespoon soy sauce, use gluten-free if needed
09 - 1 tablespoon honey or palm sugar
10 - 2 cloves garlic, finely minced
11 - 1 to 2 red birds eye chillies, finely sliced, adjust to taste
12 - 1 teaspoon grated fresh ginger

→ Garnish

13 - 1/3 cup fresh cilantro leaves, roughly chopped
14 - 1/4 cup crispy fried shallots, store-bought or homemade
15 - Extra lime wedges for serving

# Directions:

01 - Pat the fish fillets dry with paper towels and season both sides with salt and pepper. Lightly dust with rice flour or cornstarch if desired for enhanced crispiness.
02 - Heat the vegetable oil in a large non-stick skillet over medium-high heat. When hot, carefully add the fish fillets and cook for 3 to 4 minutes per side until golden brown and cooked through. Transfer to a serving platter and keep warm.
03 - In a small bowl, whisk together the lime juice, fish sauce, soy sauce, honey, garlic, chillies, and ginger until well combined.
04 - Wipe out the skillet and pour in the sauce. Let it bubble for approximately 1 minute to blend the flavors, then spoon the hot sauce evenly over the cooked fish.
05 - Scatter fresh cilantro and crispy shallots generously over the fish. Serve immediately with extra lime wedges on the side.

# Expert Tips:

01 -
  • It looks and tastes fancy enough for company but honest enough to make on a Tuesday when you're tired.
  • The chilli-lime sauce is so bright and punchy that even people who usually skip fish suddenly ask for seconds.
  • Everything comes together in one pan with barely any cleanup, which feels like a small miracle.
02 -
  • Don't move the fish around while it's cooking—that golden crust forms when you leave it alone, and the moment you start poking at it, you've broken the spell.
  • The sauce should be warm, not bubbling away for five minutes, or the lime flavor gets cooked out and the whole thing tastes flat.
03 -
  • Shallots add a crispy texture that contrasts beautifully with the soft fish; don't skip them just because they seem like garnish—they're actually essential.
  • Serve this with jasmine rice to soak up the sauce, because that moment when the warm rice meets the chilli-lime is where the meal really happens.
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