Thai · Dinner
Sweet Chili Fried Fish (Low-Calorie)
White fish fillet dredged lightly in cornstarch and pan-fried in a thin film of oil until crisp, then tossed in a reduced sweet chili sauce made with fresh chili, garlic, lime and honey. Served over steamed jasmine rice with cilantro and scallion.
$5
12 minsPrep
15 minsCook
27 minsTotal
EasyLevel
Nutrition per serving
347Calories
32.5gProtein
7.8gFat
36.9gCarbs
9.1gSugar
1.6gFiber
831mgSodium
88mgChol
1.2gSat Fat
610mgPotassium
45mgCalcium
1.6mgIron
1.8mcgVitamin B12
18mgVitamin C
low-calorie
low-calorie
Instructions
1
Prep
Pat fish fillet dry, cut into 3–4 chunks, and coat evenly with cornstarch on a plate.
2
Sear
Heat oil in a nonstick skillet over medium-high heat until shimmering. Fry fish 2–3 minutes per side until golden and flaking easily.
3
Reduce
Remove fish to a plate. In the same skillet over medium heat, add minced garlic and sliced chili, cook 30 seconds until pale gold. Stir in lime juice, fish sauce, honey and water; simmer 2 minutes until thickened.
4
Plate
Return fish to skillet, toss gently 30 seconds to warm. Spoon rice onto a plate, top with glazed fish, scatter thinly sliced scallion and roughly chopped cilantro.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz340g white fish fillet, patted dry
- 4 tbsp32g cornstarch, for dredging
- 2 tsp2 tsp vegetable oil, for pan-frying
- 4 cloves4 cloves garlic
- 22 fresh red chili
- 2 tbsp30ml lime juice
- 4 tsp20ml fish sauce
- 2 tsp2 tsp honey
- 2 tbsp30ml water, to loosen the sauce
- 22 scallion
- 2 tbsp8g cilantro
- 1 cup200g cooked jasmine rice, to serve
