Introduction
If you’re looking for a delicious and fulfilling seafood dish, this recipe highlights tender fish fillets coated in a flavorful sauce. Perfect for a quick weeknight dinner or an elegant weekend meal, it can be paired with rice and Asian greens for a complete dining experience.
Detailed Ingredients with measures
FISH:
– 330g / 11 oz thin white fish fillets (~1cm / 0.4″ thick), skinless, cut into 6cm / 2.5″ pieces
– 1/4 tsp cooking/kosher salt
– 1/4 cup rice flour or ordinary flour
– 2 tbsp canola oil
SAUCE:
– 2 tsp sesame oil
– 2 garlic cloves, finely minced
– 2 tsp ginger, finely minced
– 1 tsp chilli flakes / red pepper flakes
– 2 tbsp sriracha
– 2 tsp light soy sauce or fish sauce
– 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
SERVE WITH:
– Rice of choice (jasmine, white, brown)
– Steamed Asian greens tossed with Asian Sesame Dressing
Prep Time
15 minutes
Cook Time
10 minutes
Total Time
25 minutes
Yield
Serves 2-3
Detailed Directions and Instructions
Prepare the Fish
Sprinkle the thin white fish fillets with 1/4 tsp of cooking or kosher salt. Dust the fillets with 1/4 cup of rice flour, ensuring to shake off any excess flour.
Cook the Fish
In a non-stick skillet, heat 2 tbsp of canola oil over medium-high heat. Add the fish pieces to the skillet and cook until they are golden on each side. Remove the fish from the skillet and place it on a plate.
Fish Cooking Times
For thin fillets that are approximately 1 cm thick, cook for about 1.5 minutes on each side. For thicker fillets measuring between 1.5 cm and 1.75 cm, cook for about 2 minutes on each side or until the internal temperature reaches 55°C (130°F). Once cooked, set aside the fish.
Sauté Aromatics
In the same pan used for cooking the fish, add 2 tsp of sesame oil over medium heat. Sauté 2 finely minced garlic cloves, 2 tsp of finely minced ginger, and 1 tsp of chilli flakes or red pepper flakes until golden, which should take about 20 seconds.
Prepare the Sauce
Add all remaining sauce ingredients (2 tbsp sriracha, 2 tsp light soy sauce or fish sauce, 3 tbsp brown sugar, and 1/2 cup water) except for the lime juice into the pan. Stir the mixture and let it simmer, allowing it to reduce until it becomes syrupy, which should take about 2 minutes. Once reduced, stir in 2 tbsp of lime juice. If the sauce becomes too thick, add a bit of water to achieve desired consistency.
Coat the Fish
Return the cooked fish to the sauce, gently turning it to ensure each piece is thoroughly coated.
Serve
Serve the coated fish over your choice of rice, and optionally garnish with coriander/cilantro leaves, finely sliced large red chilli, and lime wedges. This dish is great when accompanied by steamed Asian greens tossed with Asian Sesame Dressing.
Notes
Note 1
Ensure the fish fillets are skinless and cut into approximately 6cm squares.
Note 2
Rice flour provides a lighter texture, but ordinary flour can be used as a substitute if necessary.
Note 3
For best flavor, finely mince the garlic and ginger freshly.
Note 4
Adjust the amount of chilli flakes and sriracha according to your heat preference.
Note 5
Light soy sauce will provide a milder flavor, while fish sauce adds a different depth; choose based on your taste preference.
Cook techniques
Dusting Fish
Sprinkle fish with salt, then dust with rice flour. Shake off any excess flour to ensure an even coating.
Cooking Fish
In a non-stick skillet, heat canola oil over medium-high heat. Cook the fish until golden brown on each side. For thin fillets, cook for 1.5 minutes per side, and for thicker fillets, cook for 2 minutes per side or until the internal temperature reaches 55°C (130°F).
Sautéing Aromatics
In the same pan, add sesame oil over medium heat. Sauté minced garlic, ginger, and chili flakes until golden, which should take about 20 seconds.
Making Sauce
Add the remaining sauce ingredients (except lime juice) to the pan. Stir the mixture and let it simmer until it reduces to a syrupy consistency, approximately 2 minutes. Finally, incorporate lime juice into the sauce.
Coating Fish
Return the cooked fish to the pan and gently turn to coat it evenly in the sauce, ensuring it absorbs the flavors.
FAQ
Can I use frozen fish for this recipe?
Yes, you can use frozen fish, but it’s best to thaw it completely before cooking to ensure even cooking.
What can I substitute for rice flour?
You can use ordinary flour as a substitute for rice flour if needed.
How do I know when the fish is done cooking?
The fish is done when it is golden brown on both sides and the internal temperature reaches 55°C (130°F).
Can I make the sauce in advance?
Yes, you can prepare the sauce ahead of time. Just reheat it gently before coating the fish.
What can I use as a garnish instead of coriander?
You can use chopped green onions or basil as an alternative garnish.
Conclusion
The dish brings together the delicate flavors of thin white fish, beautifully complemented by a savory and slightly spicy sauce. Its quick cooking process ensures that the fish remains tender and flaky, while the garnishes and accompaniments, such as rice and steamed greens, elevate the overall dining experience. This recipe is not only simple but also versatile, allowing for variations and substitutions based on personal preferences.
Spicy Tuna Tacos
Use tuna instead of white fish and serve in corn tortillas with avocado and lime.
Teriyaki Salmon Bowl
Replace the white fish with salmon fillets, adding teriyaki sauce for a different flavor profile, served over quinoa.
Vegetable Stir-Fry
Use a mix of seasonal vegetables sautéed in the same sauce, served over rice for a vegetarian option.
Fish Curry
Substitute the sauce for a coconut curry base, adding turmeric and coriander for a rich, fragrant dish.
Crispy Fish Sandwich
Prepare the fish as directed and serve in a bun with slaw and the spicy sauce as a dressing.
Sushi Rolls
Roll the cooked fish with sushi rice and nori, adding sliced avocado and cucumber for a fresh twist.
Asian Fish Miso Soup
Use miso broth and add the fish pieces, along with mushrooms and leafy greens for a comforting soup option.
