Thai Sweet Chili Fish

Ingredients

• 2 tablespoons Thai red chili paste
• 1 tablespoon Fish sauce
• 1 tablespoon Lime juice
• 1 tablespoon Brown sugar
• 2 cloves Garlic cloves, minced
• ¼ cup Water
• 2 fillets (6 oz each) Firm white fish fillets (cod, halibut, or mahi-mahi)
• 2 tablespoons Vegetable oil
• 2 tablespoons Fresh cilantro leaves
• 1 chili Sliced red Thai chilies or jalapeño
• 2 wedges Lime wedges

Instructions

1. 1

   Mince the garlic cloves until the pieces are smaller than a grain of rice—about the size of pencil-tip dots. Place the minced garlic in a small bowl.

2. 2

   Squeeze the lime to get 1 tablespoon of juice; pour it into the same small bowl with the garlic.

3. 3

   Add 2 tablespoons Thai red chili paste, 1 tablespoon fish sauce, 1 tablespoon brown sugar, and 0.25 cup water to the bowl. Stir with a spoon until the sugar dissolves and the mixture looks uniform, about 30 seconds.

4. 4

   Pat the fish fillets dry with a clean kitchen towel or paper towel by pressing down gently; this helps them brown better in the pan. Do both fillets.

5. 5

   Pour 2 tablespoons vegetable oil into a 12-inch skillet and set it over medium-high heat. Wait until the oil shimmers and slides quickly when you tilt the pan, about 90 seconds.

6. 6

   Carefully place both fish fillets skin-side up into the hot oil. You will hear a steady sizzle. Do not move them for 4 minutes while the bottom cooks until it turns light golden brown.

7. 7

   Flip each fillet over gently using a thin metal spatula, lifting from underneath and turning it in one smooth motion so the cooked side is now facing up.

8. 8

   Cook the fillets for another 3 minutes until the new side turns light golden and the thickest part of the flesh is opaque white all the way through when you cut into it.

9. 9

   Pour the chili sauce carefully around the fish (not directly on top) into the skillet. Let it come to a gentle simmer—you will see small bubbles breaking the surface. Simmer for 2 minutes, gently shaking the pan occasionally.

10. 10

    Using the thin metal spatula, carefully slide one fish fillet onto each serving plate, placing it in the center. Spoon the chili sauce that remains in the skillet over and around each fillet.

11. 11

    Tear 2 tablespoons fresh cilantro leaves by hand and scatter them in a small pile on top of each fillet.

12. 12

    Slice 1 red Thai chili or jalapeño crosswise into thin rings. Scatter the rings over the top of each fillet.

13. 13

    Place 1 lime wedge on the side of each plate so the diner can squeeze it over the fish.

Tools you’ll need

• 12-inch skillet
• small mixing bowl
• spoon
• kitchen towel or paper towels
• thin metal spatula
• cutting board
• sharp knife
• lime juicer (optional but helpful)

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