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.
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.