6mediumfirm white fish fillets of your choice (Frozen will be fine)
2tspchopped red chilies
¼ to ½ cuplime juice, depending on your taste
2tspfinely grated lime rind
If using frozen fish, thaw and dry with a paper towel. Place the flour on a plate and press the fish fillets lightly in the flour until coated. Shake off any excess flour.
Heat the oil in a heavy-based frying pan. Add the fillets in batches to the pan and cook them over medium heat, turning only once. Remove and keep warm. Takes about 6 to 10 minutes, or until the fish is cooked, golden, and flaky. Never overcook the fish.
Chilli Lime Sauce
Drain the excess oil from the pan, add the garlic and chilies and stirfry for about 2 minutes, stirring constantly. Add the sugar, juice, rind, and water. Bring the sauce to a boil, stirring for 1 minute, spoon over the fish before serving.