Flaky fish fillets finished with tangy chilli lime sauce, fresh cilantro, and crispy shallots in a Thai-inspired style.
# 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 from approximately 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 to 2 red bird's 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 evenly with salt and pepper. Lightly dust with rice flour or cornstarch if desired for extra crispiness.
02 - Heat the vegetable oil in a large non-stick skillet over medium-high heat until shimmering. 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 mixing bowl, whisk together the lime juice, fish sauce, soy sauce, honey, minced garlic, sliced chillies, and grated ginger until well combined.
04 - Wipe out the skillet and pour in the prepared sauce. Let it bubble for approximately 1 minute to blend the flavors, then spoon the hot sauce generously over the cooked fish.
05 - Scatter fresh cilantro and crispy shallots generously over the sauced fish. Serve immediately with lime wedges on the side.
