1 Skillet, 1 Casserole dish, 1 Small bowl, 1 Cutting board, 1 Large knife, 1 Tablespoon, 1 Peeler, 1 Fine grater, 1 Slotted spatula
1 Peel the ginger root and finely grate. Squeeze the juice from the lime. In a small bowl, mix together the lime juice, ginger, soy sauce and chili sauce.
2 Rinse the scallions, pat dry and cut into 4 cm (approximately 1 1/2-inch) pieces. Heat the oil in a pan. Sauté the scallions over high heat, stirring constantly, for 2 minutes.
3 Stir in the lime mixture to combine, then spread in a baking dish.
4 Rinse the basil, shake dry, pluck leaves and sprinkle over the onions.
5 Rinse the fish fillets and pat dry. Season with salt and pepper. Lay fillets with the skin side up on top of the scallion mixture.
6 Crush the rice crackers coarsley using a spoon. Sprinkle crumbs over the fish fillets. Bake in preheated oven at 200°C (fan not recommended, gas mark 3) (approximately 400°F) until fish is opaque throughout, about 10 minutes. Remove fish from the baking dish and serve with the scallion mixture.