How to make Chilli Lime Fish -

You will not be able to forget the taste of this hot and sour fish - so utterly yummy

Sanjeev Kapoor

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

Main Ingredients : Boneless Fish Fillet, Red chilli sauce (रेड चिल्ली सॉस)

Cuisine : Thai

Course : Main Course Seafood

Chilli Lime Fish

Chilli Lime Fish Recipe Card


Thai food is an original and rich amalgam of aromas, subtle blends of herbs and spices and contrasting textures and tastes. It contains flavours and techniques that are familiar from Chinese, Indian and Japanese cooking, but they have been so skilfully combined and refined that the resulting dishes have a new and exciting character.
Whether searing hot or subtly mild, the guiding principle in Thai cooking is harmony. Fundamentally an aromatic marriage of centuries – old Eastern and Western influences, the chief characteristics being who cooks it, for whom it is cooked, for what occasion and where it is cooked. In short Thai dishes can be extremely personal to the cook, how they are refined for particular tastes, how they befit a special function or festival and where they originate. The cuisine has its roots in a waterborne lifestyle, with aquatic animals, plants and herbs as major ingredients.
Thai cuisine is inextricably interwoven with culture, a mystical mix of fragrant flavours and intriguing history:  given the country’s historical Indian roots - Hindu Buddhism was bought here centuries ago, so many Thai curries are redolent with chillies, garlic, cardamom, cloves, cinnamon, and onions.

Prep Time : 11-15 minutes

Cook time : 6-10 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Tangy

Ingredients for Chilli Lime Fish Recipe

  • Boneless Fish Fillet cut into pieces 2

  • Red chilli sauce 2 tablespoons

  • Thai sweet red chilli sauce 1/3 cup

  • Fresh red chilli 1

  • Lemon juice 1 tablespoon

  • 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

  • Fish sauce 2 teaspoons

  • Sesame oil 2 teaspoons

  • Fresh basil leaves 3-4

  • Fresh coriander sprigs A few


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.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.