I’ve first tasted baked fish done this way in Myanmar. Over the years, I’ve experimented with this cooking method and come up with my own style. Ingredients here include salted bean (the non-spicy type), ginger, lime slices, lime leaves and chilli padi slices.
If you have minced ginger, use minced ginger. Lime slices should preferably be as thin as possible. Parts of the fish may end up uncooked if your slices are too thick.
For how long do we bake this? This would depend on the size of the fish. Remember that as liquids gravitate to the bottom, that side will cook faster while the dry side facing up may be under-cooked. You may want to turn the fish over after half time.