Fish FIllets with Chilli Lime Sauce Recipe

Preparation time: 10 minutes
Total cooking time: 10 minutes
Recipe serves 4-6

Ingredients

¼ cup rice flour or cornflour

6 medium-sized firm, white fish fillets, such as perch, bream or flake

2 tablespoons oil

Chilli Lime Sauce

6 cloves garlic, crushed

2 teaspoons chopped red chillies

1 tablespoon soft brown sugar

¼ cup lime juice

2 teaspoons finely grated lime rind

2 tablespoons water

Method

1. Place the flour on a plate and press the fish fillets lightly in the flour until coated. Shake off excess flour.

2. Heat the oil in a heavy-based frying pan. Add fillets in batches to the pan and cook them over medium heat, turning once. Remove to a warmed serving plate and keep warm. 

3. To make Chilli Lime Sauce: 

Drain excess oil from the pan; add garlic and chillies and cook for 2 minutes, stirring constantly. Add sugar, juice and rind, and water. Bring sauce to the boil, stirring. Cook for 1 minute; spoon over the fish. Serve with rice.

Hints

Remove the seeds from the chillies if you want to make the sauce less hot.

Two tablespoons of coconut cream can be added to the sauce, if you like.

Rice flour gives a delicious taste and a light, delicate coating.