Recipe Index

Ingredients

• 11 oz thin white fish fillets (~0.4" thick) (, skinless, cut into 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
• 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
• 2 tbsp coriander/cilantro leaves
• 1 tbsp large red chilli (, finely sliced)
• Lime wedges
• Rice of choice
• Steamed Asian greens

Method

1. Sprinkle the fish pieces with the salt, dust them with the rice flour and shake off the excess.
2. Heat the canola oil in a non-stick skillet over medium-high heat and cook the fish until golden on each side, about 1 1/2 minutes per side for ½ in thick fillets or 2 minutes per side for thicker pieces, until it reaches 131°F inside, then remove it to a plate.
3. Add the sesame oil to the same pan over medium heat and cook the minced garlic, chilli flakes and minced ginger for about 20 seconds until golden.
4. Add the sriracha, light soy sauce or fish sauce, brown sugar and water, stir and simmer for about 2 minutes until the sauce turns syrupy, adding a little more water if it thickens too far.
5. Stir the lime juice into the sauce, then return the fish to the pan and turn the pieces to coat them.
6. Serve the fish over rice with the coriander leaves and finely sliced large red chilli scattered over, lime wedges at the side and steamed Asian greens alongside.

Prep: 10 min · Cook: 8 min

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data