Lime and chilli-glazed fish with salad and brown rice

Get a tangy and spicy kick with this fantastic lime and chilli-glazed fish recipe. Serve it with a side of salad and brown rice for a delicious meal that will be on the table in 20 minutes.

By Nadia Lim
  • 15 mins preparation
  • 5 mins cooking
  • Serves 4
  • Print


  • 3 tablespoon sweet chilli sauce
  • 2 kaffir lime leaves, tough inner stalk removed, thinly sliced
  • 2 tablespoon soy sauce
  • 2 tablespoon lime juice
  • 600 gram boneless, skinless white fish fillets
Edamame radish salad
  • 2 cup frozen edamame beans, defrosted
  • 4 baby radishes, thinly sliced
  • 1 lebanese cucumber, thinly sliced
  • 10 mint leaves, thinly sliced
  • 1 tablespoon pickled ginger, finely chopped
  • 2 cup steamed brown rice to serve


  • 1
    Preheat oven to grill. Bring half a kettle of water to the boil. Line an oven tray with baking paper. Mix sweet chilli sauce, kaffir lime leaves, soy sauce and lime juice together.
  • 2
    Place edamame beans in a heatproof bowl or pot and cover with boiling water. Leave for a few minutes, then drain.
  • 3
    Lay fish fillets on lined oven tray and spread with half of the glaze (reserve the rest). Season with a little salt, then grill on an upper oven rack for 4-5 minutes or until fish is just cooked through and the glaze is caramelised.
  • 4
    In a bowl, toss together radishes, cucumber, beans, mint, pickled ginger and remaining glaze. Divide salad between plates and top with a piece of glazed fish. Serve with steamed brown rice.