Season the fish fillets with salt. Heat the oil. Fry the fish fillets on both sides until light brown.
Drizzle the lime juice over them and cook the fillets for 2 to 3 minutes on each side.
Rinse the coriander. Pluck the leaves from the stems and chop finely. Rinse the lime, dab dry and cut into eighths.
Arrange the fish fillets on warm plates. Sprinkle with the coriander greens and garnish with the lime slices.
Serve with long-grain rice.
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