If your weekly fish night is starting to feel a little predictable, this Chili Lime Fish is an easy way to shake things up—without adding extra stress to dinner prep.
This recipe actually started as a happy experiment. I make a spicy chili-lime-style sauce often for chicken, and one night I decided to try it with chunks of white fish instead. I wasn’t sure how the flavors would land… but the result surprised all of us in the best way. Light, flaky fish paired with a bold, slightly sweet, slightly spicy sauce turned into a dinner that disappeared fast—and immediately earned a spot in our regular rotation.
I’ll be honest—I dread reaching for fish when I’m planning dinner, which is probably why I was hesitant going into this. Fish can feel hit or miss to me, and I don’t always love the texture (and fishy flavor) if it’s not done just right. But this was one of those nights where I tried it anyway, and when dinner plates came back clean, I knew it was worth keeping in rotation.
It’s quick enough for a weeknight, flavorful enough to feel special, and flexible enough to adjust for kids or spice lovers.
Why This Chili Lime Fish Is a Family Favorite
- The fish gets just enough crunch from the cornstarch to hold onto the sauce, but it still flakes apart easily with a fork
- That chili lime sauce has a little heat and a little tang, but it doesn’t drown out the fish—which was honestly my biggest worry the first time I made it
- Everything happens in one pan and cooks fast, which means this is realistic on a night when dinner needs to be on the table now
- I’ve found it’s one of those fish dishes that even hesitant eaters will try, especially when it’s served with rice to soak up the sauce
Best Fish to Use for This Recipe
This recipe works best with mild, firm white fish that holds together when pan-fried. Good options include:
- Cod
- Halibut
- Haddock
- Tilapia
Tip: Avoid very thin or delicate fish, as they can break apart when tossed in the sauce.
Ingredients for Chili Lime Fish
Fish
- 1½ pounds white fish, thawed and cut into 2-inch chunks
- Salt and pepper, to taste
- ¼ cup cornstarch
- 1 tablespoon olive oil or butter
Chili Lime Sauce
- 2 teaspoons sesame oil
- 1 clove garlic, minced
- 1 teaspoon ground ginger
- ½ teaspoon ground curry
- ½ tablespoon chili garlic sauce
- 1 tablespoon sriracha
- 2 tablespoons soy sauce
- 1 teaspoon fish sauce
- 3 tablespoons brown sugar
- ½ cup water
- 2 tablespoons lime juice
Optional Garnishes
- Fresh cilantro leaves
- Chili Flakes
- Lime wedges
🛒 What You’ll Need for This Recipe
Tap between ingredients and tools to grab exactly what you need.
Instructions for Chili Lime Fish
- Prepare the pan. Heat olive oil or melt butter in a nonstick frying pan over medium heat.
- Season and coat the fish. Sprinkle fish evenly with salt and pepper. Lightly dredge each piece in cornstarch, shaking off excess.
- Pan-fry the fish. Cook fish until golden brown on each side, about 1½–2 minutes per side depending on thickness. Remove from pan and set aside.
- Make the sauce. In a bowl, combine sesame oil, garlic, ginger, curry, chili garlic sauce, sriracha, soy sauce, fish sauce, brown sugar, and water. Stir well.
- Simmer. Pour sauce into a nonstick pan and simmer over low heat for a few minutes until slightly thickened, similar to a light syrup.
- Coat the fish in sauce. Return fish to the pan and gently toss to coat evenly in the sauce.
- Serve. Serve immediately with steamed rice and broccoli, or your favorite veggie side.
This is one of those meals where the rice disappears quickly because everyone will love it soaked in the extra sauce. If there are leftovers, they reheat really well the next day and make an easy rice bowl for lunch.
How to Adjust the Spice Level
This sauce recipe is flavorful but flexible:- Milder: Reduce sriracha to ½ tablespoon and halve the chili garlic sauce
- Spicier: Add an extra ½ teaspoon sriracha or a pinch of red pepper flakes
- Sweeter: Add 1–2 extra teaspoons brown sugar
The sauce is very forgiving, which makes it easy to customize for different family preferences.
What to Serve with Chili Lime Fish
This fish pairs very well with simple sides that balance the bold sauce:
- Steamed jasmine or basmati rice
- Broccoli or snap peas
- Roasted green beans
- Simple cucumber salad
Leftovers also reheat well and make a great next-day rice bowl.
Recipe Notes & Common Questions
Can I use frozen fish for this recipe?
Yes, just make sure it’s fully thawed and patted dry before cooking. Extra moisture can keep the fish from browning properly, and that light crisp is part of what makes this recipe work.
What kind of white fish works best?
Mild, firm fish like cod, halibut, haddock, or tilapia all work well here. If the fish flakes easily but still holds its shape when cooked, you’re good.
Is this recipe very spicy?
As written, it has a noticeable kick but isn’t overwhelming. If you’re cooking for kids or spice-sensitive eaters, you can cut back on the sriracha and chili garlic sauce and add more to individual portions if needed.
Can I make the sauce ahead of time?
You can mix the sauce ingredients a few hours ahead and keep it in the fridge. I usually wait to simmer it until right before cooking so the flavors stay fresh and bright.
Does this reheat well?
Surprisingly, yes. The fish softens a bit, but the flavor holds up. Leftovers are great over rice the next day, especially with a squeeze of fresh lime.
Can I bake this instead of pan-frying?
You can, but the texture will be different. Pan-frying gives the fish that light crisp that helps it stand up to the sauce. If you do bake it, I’d suggest broiling briefly at the end for a little color.
Will kids actually eat this?
It depends on the kid, but this is one of those fish recipes that tends to go over better than expected. Serving it over rice helps mellow the heat, and you can always set aside a few pieces before adding the full amount of sauce if you know spice is a concern.
What if I’m cooking for a picky eater?
If you know heat or sauce texture might be an issue, you can pull a few pieces of fish from the pan before tossing everything in the sauce. Serve those plainly with rice or a squeeze of lime, and let everyone else have the sauced version. I’ve found that giving kids the option makes them more willing to try a bite without pressure.
0 Comments