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Pan-fried Fish with Lime and Chilli Dressing
Super-fresh fillets of fish are topped with a punchy Asian-style dressing that also works beautifully with chicken.
DRESSING
¼ cup lime juice
2 tablespoons fish sauce
2 tablespoons grapeseed oil
2 tablespoons orange juice
1 tablespoon brown sugar
2 cloves garlic, crushed
1 teaspoon rice vinegar
1 long red chilli, finely chopped
1 medium red onion, very thinly sliced
FISH
olive oil and butter, for cooking
sea salt and ground pepper
1 kilogram fish fillets
TO SERVE
⅓ cup chopped roasted peanuts
DRESSING: Whisk the lime juice, fish sauce, oil, orange juice, sugar, garlic and vinegar together in a medium bowl. Stir in the chilli and onion and set aside while you cook the fish, stirring occasionally.
FISH: Heat a little oil and butter in a large frying pan. Season the fish and cook on both sides until golden and just cooked through. Do this in batches if needed.
TO SERVE: Divide the fish between plates and spoon the dressing over the top. Scatter with the peanuts. SERVES 6
