Baked Fish Fillets with Fresh Lime, Chiles and Garlic

Baked Fish Fillets with Fresh Lime, Chiles and Garlic

Comments: This incredibly simple sauce can flavor any kind of fish, baked, grilled or steamed, but fillets work beautifully too.
Red chiles are sold in small fresh-produced markets or Chinese and Indian food stores.
You can also use Jalapeno peppers but you should increase the quantity as the sauce should be fiery hot.
Servings: 4
Ingredients Preparation

3 or 4 fresh red chiles, coarsely chopped
1 large coriander root, coarsley chopped
2 cloves garlic, chopped
2 tablespoons [30 mL] fish sauce
2 tablespoons [30 mL] lime juice
2 to 3 teaspoons [10 to 15 g] sugar
1 1/4 pounds [560 g] fish fillets such as sea bass, slamon, cod...
1 tablespoon [15 mL] water
2 tablespoons [60 mL] freshly coarsely chopped coriander 



Preheat oven to 450°F [230°C].
Pound or process chopped red chiles, coriander root and garlic cloves into a paste.
Transfer into a bowl; stir in fish sauce, lime juice and sugar.
Balance the sauce to taste by adding more of one or the other of the last ingredients.
Lay fish fillets into a shallow baking dish.
Sprinkle all over with water.
Cover dish with a lid or al foil.
Bake into preheated oven for approximately 8 minutes, until no longer translucent inside.
Transfer fish fillets to warm serving plate.
Pour 1 to 2 tablespoons [15 to 30 mL] of cooking liquid into fish sauce mixture.
Stir to combine; evenly spoon over fish fillets.
Sprinkle with freshly chopped coriander, and serve.

That sauce sounds really good!