1.Preheat oven to 220°C (200°C fan-forced). Oil oven trays; line with baking paper.
2.Pat fish dry, inside and out, with absorbent paper. Score fish three times both sides. Place fish on trays. Roast, uncovered, about 20 minutes, or until fish are cooked.
3.Meanwhile, combine herbs, shallot, ginger, garlic and chilli in medium bowl.
4.Place fish on serving plates; drizzle with sauce. Heat oil in small saucepan until very hot. Top fish with herb mixture; drizzle with hot oil.