Chilli Lime Fish Cilantro

# What You Need:

→ Fish

01 - 4 skinless white fish fillets such as cod, snapper, or tilapia, approximately 5.3 oz 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, gluten-free variety 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 preference

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 enhanced crispiness.

02 - Heat vegetable oil in a large non-stick skillet over medium-high heat until shimmering. Carefully place fish fillets in the hot pan 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 lime juice, fish sauce, soy sauce, honey, minced garlic, sliced chillies, and grated ginger until well combined.

04 - Wipe out the skillet and pour the sauce mixture into it. Allow to bubble gently for approximately 1 minute to meld the flavors, then spoon the hot sauce over the cooked fish.

05 - Scatter fresh cilantro and crispy shallots generously over the sauced fish. Serve immediately with lime wedges on the side.

# Expert Suggestions:

01 -

Ready in 30 minutes flat, which means weeknight elegance without the stress or the takeout bill.
The sauce is tangy enough to feel exciting but balanced enough that even people who think they don't like spicy food will come back for seconds.
Crispy shallots add a textural contrast that makes every bite feel intentional and restaurant-quality.

02 -

Never crowd the pan with fish—even if you're cooking for four, sear them in batches if needed, otherwise the temperature drops and you'll steam instead of sear.
The sauce comes together in under a minute once the fish is cooked, so have everything minced and ready before you start cooking; there's no time for catching up.

03 -