How to make Chilli Lime Fish

This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.

Main Ingredients : Boneless Fish Fillet, Thai Sweet Red Chilli Sauce

Cuisine : Fusion

Course : Snacks and Starters

Chilli Lime Fish Recipe Card

Chilli Lime Fish

Fusion cuisine is one that combines elements of different culinary traditions. Cuisines of this type are not categorized according to any one particular cuisine style and have played a part in a number of innovations.
Fusion food is a general term for the combination of various forms of cookery and comes in several forms.  

For more recipes related to Chilli Lime Fish checkout Thai Fish in Banana Leaf, Mexican Fish Wrap. You can also find more Snacks and Starters recipes like Ham and Cheese Sandwich, Chicken Porcupine With Kokam Chilli Dip, Banana And Apple Porridge, Chorizo and Sweet Potato Roll Ups.

Prep Time : 26-30 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Tangy

Ingredients for Chilli Lime Fish Recipe

  • Boneless Fish Fillet cut into pieces 2

  • Thai Sweet Red Chilli Sauce

  • Cucumbers with skin 2

  • Carrots peeled 2

  • Oil for deep-frying

  • Soy sauce 1 teaspoon

  • Salt to taste

  • Ginger-garlic paste 1 teaspoon

  • Refined flour 1 1/2 teaspoons

  • Thai sweet red chilli sauce 1/3 cup

  • Red chilli sauce 2 tablespoons

  • Fish sauce 2 teaspoons

  • Sesame oil 2 teaspoons

  • Fresh basil leaves 3-4

  • Fresh red chilli 1

  • Few fresh coriander sprigs


Step 1

Thinly slice cucumbers and carrots lengthwise using a slicer.

Step 2

Heat sufficient oil in a kadai.

Step 3

Take fish pieces in a bowl. Add soy sauce, salt, ginger-garlic paste and refined flour and mix well.

Step 4

To make dressing, combine Thai chilli sauce, red chilli sauce, fish sauce, sesame oil and lemon juice in a bowl. Mix well till a homogenous mixture is formed.

Step 5

Take cucumber and carrot slices in another bowl. Add some dressing and mix well.

Step 6

Finely chop basil leaves, red chilli and coriander sprigs together.

Step 7

Deep-fry fish pieces in hot oil till golden ad crisp. Drain on absorbent paper.

Step 8

Place cucumber-carrot salad on a serving platter. Put fried fish on one side, drizzle remaining dressing on top, garnish with chopped basil-chilli-coriander and serve immediately.