Baked Barramundi with Leeks, Lemon, Green Onions, and a Deliciously hot slightly Spicy Sauce

Last summer I cooked a lot of branzino using this recipe—both steamed and baked. My second favorite fish is barramundi, so today I tried it the same way. It turned out so good: juicy, firm, incredibly flavorful, and wonderfully aromatic. I just love Vietnamese cuisine