Fish with Thai dressing

If your healthy diet of fish, steamed vegetables and rice is getting a little dull (then again, if that's your eating habit, you're hardly going to be a regular reader of this blog - that would just be cruel torture), then you're going to love this recipe!
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What would otherwise be a boringly virtuous dinner is taken to another mind blowing level with the addition of this gorgeous Thai dressing. As Y said when she tasted it "Wow, I wasn't expecting that fish to jump off the plate and slap me about the face". The sauce has something of a kick, which compliments the other, simple elements very nicely.
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The sauce is from Stephanie Alexander's A Cook's Companion and is inspired by one of Sydney's well known Thai chefs (i.e. he cooks Thai food, but is not Thai himself) David Thompson.
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Chilli & lime sauce:


1 coriander plant (including root), well washed (I didn't read this before buying my rootless bunch of coriander, so added some ground coriander instead)
1 tsp salt
2 cloves garlic
1 large green chilli, chopped
1T castor sugar
1/4 cup fresh lime juice
2T fish sauce
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In a wizz, blitz coriander root (ground coriander), salt, garlic and chilli to make a paste. Add sugar, lime juice and fish sauce and blend until sugar dissolved. Stir in roughly chopped coriander leaves.
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I cooked some Basmati rice, pan fried some Cod fillets and stir fried some baby corn and mangetout. Simply drizzle the sauce over the fish.
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A lovely, fresh and healthy dinner. The slap around the head is free.