Seared Yellowtail with Vietnamese Chili Sauce

Remove stems from chilies and discard. Finely mince.

In a small bowl, mix minced chilies, sugar, lemon juice, fish sauce, soy sauce, and rice vinegar. Let sit for several minutes while preparing the fish.

Remove skin from fish and cut into even sized fillets. Season on both sides with salt and pepper.

Heat oil in a non-stick pan over medium high heat. Sear fish for just 60 seconds per side, until ever so slightly browned. Fish should still be mostly raw. Slice into thin pieces cutting across the grain.

Arrange slices on a plate in overlapping rows. Spoon chili sauce over the fish. Garnish with cilantro leaves. Serve immediately.