Kitchen notes · a little help before you start
Chilli Lime Fish
Chilli Lime Fish brings together white fish, rice flour, and sesame oil. Part of the food comes out of the pan before going back in later. The quick notes will help you get the small jobs lined up before you start.
- Prep
- 10 min
- Cook
- 8 min
- Original yield
- Serves 4
- Ingredients
- 18 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Main course
- Primary protein
- Fish
- Cuisine
- Asian
- Preparation & total time
- Quick dinners · Prep: 15 minutes or less
- Dish type
- Soups & stews
A few quick notes
1. Keep a bowl or plate nearby
Part of the food comes out of the pan before going back in later. Have somewhere ready to put it, and keep that handoff in the recipe’s order.
2. Give the simmer its place
Keep the simmering stage in the sequence when planning the meal. Follow the heat and texture checks in that step rather than rushing straight to the finish.
3. Set out the finishing ingredient
Keep the finishing ingredient within reach while the main preparation is going on. Add it at the step in the method so the last job is easy to complete.
Get to know the ingredients
White fish
Look at how this ingredient comes into the method: Dust fish - Sprinkle with salt, dust with rice flour, shake off excess.
Rice flour
Look at how this ingredient comes into the method: Dust fish - Sprinkle with salt, dust with rice flour, shake off excess.
Sesame oil
Look at how this ingredient comes into the method: Sauté aromatics - In the same pan, add sesame oil on medium heat.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 4. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
How to make it
0 of 7 steps completeMake room for Chilli Lime Fish
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Keep the last little job in mind
The recipe finishes with this step: Pictured with steamed baby pak choy tossed with Asian Sesame Dressing. Set out what you need for that finish before the cooking gets busy.
A few questions you might have
What should I get ready before starting?
Set out the skillet. Read the first preparation step before you get going: Dust fish - Sprinkle with salt, dust with rice flour, shake off excess.
Which little step is worth remembering?
Part of the food comes out of the pan before going back in later. Have somewhere ready to put it, and keep that handoff in the recipe’s order.
What check should I look for as it cooks?
Keep this part of the method in view: 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.
How do I plan the ingredient amounts?
This version serves 4. Use the ingredient amounts listed for that yield. If you change the number of portions, check equipment and the full method as well as the shopping quantities.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: RecipeTin Eats. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.
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