1.Make four deep slits diagonally across both sides of fish. Place fish in a shallow non-metallic ovenproof dish.
2.Combine remaining ingredients, except extra chilli sauce, in a bowl. Pour over fish, cover, then refrigerate for up to 3 hours.
3.Preheat oven to 180°C.
4.Cover dish with a lid or foil, bake in a moderate oven, 35 minutes, or until fish is almost tender.
5.Brush fish with the extra chilli sauce, then grill, 10 minutes, or until skin is browned and crisp.
6.Serve with steamed rice and lime wedges, if desired.