Ingredients

CupsMetric

Fish:

• 330g / 11 oz thin white fish fillets (~1cm / 0.4″ thick) , skinless, cut into 6cm / 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

Sauce:

• 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

Garnishes (optional):

• 2 tbsp coriander/cilantro leaves
• 1 tbsp large red chilli , finely sliced
• Lime wedges

Instructions

Fish:

• Dust fish – Sprinkle with salt, dust with rice flour, shake off excess.
• Cook fish – In a non-stick skillet, heat oil over medium-high heat. Cook the fish until golden on each side then remove to a plate.
• Fish cooking times – Thin fillets 1 cm / 2/5″ thick: 1 1/2 minutes each side; thicker fillets 1.5 – 1.75cm / 0.6 – 0.75″ thick 2 minutes each side) or until the internal temperature is 55°C / 130°F. Remove fish to a plate and set aside.

Sauce:

• Sauté aromatics – In the same pan, add sesame oil on medium heat. Cook garlic, chilli and ginger until golden – about 20 seconds.
• Sauce – Add everything else except lime juice. Stir, simmer, then reduce until syrupy – about 2 minutes. Add lime juice and stir. (If sauce gets too thick, add water)
• Coat fish – Return fish into sauce, turning to coat in the sauce.
• Serve over rice, with garnishes of choice! Pictured with steamed baby pak choy tossed with Asian Sesame Dressing.