0-10hot fresh chiles.You can use as many or as few as suites your palate. As this dish is tropically inspired, the chiles work well here though. Use habaneros or scotch bonnets if you can get them, but one should probably be enough!
Add all the ingredients to a blender (except the fish!) and puree until smooth.
Taste for saltiness and add more salt if needed. (It should be both a little bit salty and sour, as these tastes are going to compliment the mild flavor of any white fish fillet.)
Sprinkle a bit of salt on the fillets and coat in flour. (This is just to get a dry surface for the herb paste to adhere to, so shake off all the excess.)
Smear the herb paste all over the fish; get as much on as you can.
Gently cover the herbed fish with more flour, covering the herbs completely in flour.
Heat up a good non stick fry pan over medium with a couple generous spoonfuls of vegetable oil, and when hot, gently add your fish fillets. The frying time will depend on the thickness of the fish; an inch of fish will take about 3 minutes per side.
That’s it; serve with lime wedges and with any tropical chutney or sauce or fruit salsa.