It tastes a bit like a fish version of everybodys favouriteChilli Garlic Prawns.
Very quick to make, its loaded with big flavours!
This recipe is an reworked version of acookbookreject.
Food court in Silom, Bangkok
Read the back-story below!
From the cookbook cutting room floor …
This recipe grew out of an infamous fish recipe draft that didnt make it into mycookbook.
Im sharing it with you now to also enjoy!
Calledpla tort sahm rot, the name means three-flavoured sauce the flavours being sweet, savoury and sour.
Also, I skip the deep-fry and just pan-fry healthier, easier and quicker!
Food court in Silom, Bangkok
What you gotta make Chilli Lime Fish
Heres what you gotta make this.
Aim for fillets around 1cm / 0.4 thick.
Whatever fish you choose, look for the thinner pieces (usually the tail end).
Pla tort sahm rot – Thai fish dish on which this recipe is based
Dont grate or mince them using a garlic press.
It becomes wet and pasty, and will burn because its too fine!
Lime Because were making chilli LIME fish here.
The vendor serving this dish and others
Sriracha This popular Asian chilli sauce plays a few roles in this recipe.
Because it has a thickness like ketchup, it also helps thicken the sauce.
I am a spice wuss myself.
I make out like I am tough.
But really, I cannot handle too much heat!
Chilli flakes (red pepper flakes) This is the other ingredient that adds some heat to this dish.
I like to saute it with the garlic and ginger so it flavours the oil.
Soy sauce This is the saltiness in the sauce.
More on different types of soy sauceshere.
Fish sauce can also be used.
Brown sugar For the sweetness in the sauce.
It also thickens it to make it syrupy.
Sesame oil For a hint of tasty sesame flavour thats more interesting than flavourless oil.
Coriander/cilantro and fresh chilli These are optional, for garnishes.
UK:Above listed, plus Dover sole, Haddock, Hake, Pollack, Sea bass.
Unless youre extremely careful they can become dry inside.
I feel these fish are (mostly) better in raw/rare form such asCeviche,Poke Bowls,Tartare.
Oily, strong-tasting fish Like mackerels, mullet and sardines.
Fresher, vibrant sauces are better, like theseItalian-style Crusted Sardines.
Cutthe fish into pieces around 5cm / 2 squares or rectangles.
Shake off the excess before cooking.
Pan fry Heat oil in a non-stick pan then cook the fish until golden on both sides.
Thin filletsaround 1 cm /0.4 thick with take around 1 1/2 minutes on each side.
Remove fish onto a plate and set aside.
Removethe fish to a plate and set aside while you make the sauce.
Saute aromatics Return the same pan to the stove and reduce to medium heat.
Be prepared for tasty smells here!!
Sauce Add all the other Sauce ingredients except the lime.
Then simmer it for a 2 minutes until it becomes syrup.
Finally stir the lime (to preserve its freshness).
Return fish Once the sauce is syrupy, return the fish to the sauce.
Turn the fish to coatin the sauce.
At this stage, the residual heat in the pan will also re-warm the fish if it cooled down.
Also, vermicelli noodles makes a good quick no-cook option.
Its pictured in post with a side of steamed baby pak choi tossed withAsian sesame dressing.
That dressing is one of my Asian food staples.
Prevent screen from sleeping
It s super-quick to make (just 4 ingredients) and highly versatile.
Use it for leafy greens or to make any plain steamed greens a whole lot more interesting.
Think broccoli, carrots, even peas!
Instagram post I shared to let people know about the event.
What an exciting life youre leading book signings, book talks, publicity events!
Its an actual serious risk!