Prep Time: 10 Mins | Cook Time: 8 Mins | Total Time: 18 Mins | Yield: 2 Servings
This dish is loaded with spectacular flavors! From the fish to the sauce, it is total comfort food! It will only take you less than 20 minutes to cook this. Lunch or dinner will be awesome, I’m telling you!
Ingredients:
FISH:
2 tablespoons canola oil
1/4 c rice flour or ordinary flour
1/4 teaspoon cooking/kosher salt
330 grams / 11 ounces thin white fish fillets (~1cm / 0.4-inch thick), skinless, cut into 6cm / 2.5-inch (or so) squares pieces
SAUCE:
2 teaspoons light soy sauce or fish sauce
3 tablespoons brown sugar
2 teaspoons sesame oil
2 tablespoons sriracha
1/2 c water
2 garlic cloves, finely minced with a knife
2 tablespoons lime juice
1 teaspoon chili flakes / red pepper flakes
2 teaspoons ginger, finely minced with a knife
GARNISHES (OPTIONAL):
Lime wedges
2 tablespoons coriander/cilantro leaves
1 tablespoon large red chili, finely sliced
SERVE WITH:
Steamed Asian greens tossed with Asian Sesame Dressing
Rice of choice (jasmine, white, brown)
Directions:
For the Fish:
Sprinkle salt and flour over the fish, then toss to coat. Remove any excess flour by shaking them.
Place a non-stick skillet on the stove and turn the heat to medium-high. Add oil and allow it to become hot.
Add the fish fillets into the hot skillet, then cook each side for a few minutes until they turn golden brown. Move them to a clean plate.
For the Sauce:
Add sesame oil to the empty skillet and allow it to become hot. Add the garlic, ginger, and chili. Saute for about a minute or just until aromatic.
Stir in all the ingredients for the sauce aside from the lime juice until well blended. Let it simmer for 2 minutes.
Stir in the lime juice until well blended. Make sure to add a bit of water if the texture becomes too thick.
Put the fish fillets back into the skillet, then toss to coat with the sauce. Remove from the heat and dish out!
Sprinkle your preferred herbs over each serving to garnish.
Serve hot over rice. Enjoy!
Notes:
Feel free to use any type of fish for this recipe.
Mince the garlic and grate the ginger.
Feel free to add more chili flakes and sriracha if you like.
Place any leftovers in an airtight container, then put them in the fridge. They can last up to 2 to 3 days. Reheat for a few minutes before serving again.
Nutrition Facts:
Calories: 403cal (20%) Carbohydrates: 21g (7%) Protein: 26g (52%) Fat: 24g (37%) Saturated Fat: 3g (19%) Polyunsaturated Fat: 6g Monounsaturated Fat: 10g Trans Fat: 1g Cholesterol: 58mg (19%) Sodium: 1198mg (52%) Potassium: 95mg (3%) Fiber: 1g (4%) Sugar: 18g (20%) Vitamin A: 56IU (1%) Vitamin C: 15mg (18%) Calcium: 27mg (3%) Iron: 1mg (6%)
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