Ingredients

1 1/2 lbs. cod, white sea bass, catfish, or tilapia fillets, fresh or thawed
8 cloves garlic, peeled and thinly sliced
2 Tbsp. fresh ginger, sliced into thin strips
2-3 small shallots, thinly sliced
1/2 c. grade B maple syrup
4 Tbsp. Vietnamese fish sauce (in the Asian foods section at supermarkets)
2 Tbsp. brown sugar
1 tsp. extra-virgin olive oil
1/4 tsp. sesame oil
2 Tbsp. fresh lime or lemon juice
1/2 c. water
1 1/2 tsp. freshly ground black pepper
1 tsp. kudzu root starch or corn starch, mixed into paste with a few drops water
1/2 c. fresh cilantro, chopped
1 lemon, sliced into wedges, for serving

Directions

1. Preheat oven to 375 degrees, and lightly grease a 9x13 baking pan.
2. Whisk together maple syrup, fish sauce, brown sugar, oils, lime juice, water, black pepper, and starch paste in a medium bowl, until combined. Taste and adjust fish sauce, pepper, or lime juice as desired.
3. Add the garlic, ginger, shallots, and 2 Tbsp. of the sauce to the pan, spreading to cover the bottom.
4. Place fish fillets in the pan, and pour remaining sauce over the fish.
5. Bake for 10 minutes. Check fish for doneness, spooning some of the sauce over the top of the fish. Bake for 5-10 minutes more, or until fish is cooked through.
6. Remove pan from oven, and sprinkle cilantro over the top of the fish, pressing it lightly into the sauce with a spatula. Serve fish with lemon wedges, rice (brown rice for extra fiber and nutrients) and a vegetable or salad.