Thai Fish Dinner tonight

I planned to make tilapia filets in our standard store bought indian sauce this evening, but when I looked in the fridge the sauce was not there... I remember buying the sauce, but somehow it disappeared... Anyway, I was already cooking rice, so needed to figure out what to do with tilapia.
I checked the Nigel Slater book for the ideas. Of course he's got plenty of them. I wanted something fried in a pan and spicy to go with the rice. The Thai fish seemed perfect. I had found the old dried lime in the fruit basket that I thought will not have any use anymore, but in fact it was perfect. It is funny to see that the hard dried skin looking fruit can still have a lot of juice and looks quite different when you cut it. It is really juicy and fresh and I was able to make the base of the sauce which was critical to this recipe. Of course I did not have all the ingredients, but there was a little old ginger root left at the bottom of the fridge, a dried lemon grass and dried hot chilli flakes in place of the fresh ones. I sort of follow the recipe, but I'm not so careful with my measurements, so I really don't know how much of spices I got. I mixed the lime juice with
ginger, crashed lemon grass, chili flakes, fish sauce and sugar. I fried some olive oil mixed with walnut oil, then added the fish and mixed spices into a very hot oil, fried for minute on one side turned and fried on the other. It took a little more time to make the fish looking brownish and the liquid completely disappear. I have kept the fish in a pan until it was brownish. I don;t like the fish that is too pale... I'm not sure this was the intention of the original recipe, but I felt that the fish needs to have a bit of the color. I did not use any flour for the fish which at the end I think was the right way to go, but with the flour the fish may have had a bit more colour.... I may try the next time. Oh, the critical bit was the sauce that was made in the hot pan. After I fried the fish I placed it on the plates, then I put some Soy sauce and rice wine vinegar into the frying pan and made it hot, just for a few seconds and then pour over the fish. I served it with some plain rice and green chard. For the chard I used a bit of garlic and teryaki sauce. Tom was impressed with the dinner! I liked the fish. It was really spicy and exotic. Quite different from my normal ways of cooking and definitely not indian!