Slow-Roasted Fish with Lemon Grass and Sambal

We bake fish fillets at a low temperature to keep them tender and moist in this vibrant and spicy slow-roast. Sambal oelek—a tangy Indonesian chili sauce—forms the base of the marinade, which we enhance with lemon grass, shallot and turmeric. Look for sambal oelek in the international aisle of the supermarket; if not available, chili-garlic sauce is a good stand-in. Be sure to use a skin-on fillet (or fillets): the skin holds the flesh together, ensuring the delicate cooked fish can be easily transferred from baking sheet to platter. Serve over steamed jasmine rice, sprinkled with fresh cilantro leaves.