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.
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. – 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). 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!
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.
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
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!
