Ingredients
Sauce:
- 2 tsp sesame oil
- 2 garlic cloves , 2 tsp ginger, 1 tsp chilli flakes
- 2 tbsp sriracha
- 2 tsp light soy sauce
- 3 tbsp brown sugar
- 1/2 cup water
- 2 tbsp lime juice
- 2 tbsp coriander
- 1 tbsp large red chilli , finely sliced
- Lime wedges
Instructions
- 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 -In the same pan, add sesame oil on medium heat. Cook garlic, chilli and ginger until golden – about 20 seconds. Add everything else except lime juice. Stir, simmer, then reduce until syrupy – about 2 minutes. Add lime juice last
- Coat fish – Return fish into sauce, turning to coat in the sauce.
- Serve over rice, with garnishes of choice