Created by ImPat on May 19, 2019
Step 1: Preheat oven to 220°C (425°F).
Step 2: Place the sweet chilli sauce, palm sugar, ginger, lemongrass, vinegar and kaffir lime leaves in a small saucepan over high heat and bring to the boil and cook for 2 minutes or until slightly reduced and syrupy.
Step 3: Place the fish on a large oven tray lined with non-stick baking paper and pour over the sweet chilli glaze and cook for 16–18 minutes or until golden and cooked through.
Step 4: Top with the coriander and serve with the rice.