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1
Adjust oven racks to upper middle and lower middle position. Use a vegetable peeler to peel the broccoli stems, then cut the broccoli lengthwise into 2-inch-wide pieces. Transfer broccoli pieces to a roasting pan large enough to fit them in a single layer.
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2
Smash garlic and a teaspoon of salt in a mortar and pestle or with the back of a knife until it is a paste. Transfer to a small bowl and whisk in vinegar and 4 tablespoons canola oil. Pour this mixture over the broccoli, season with salt and pepper, and toss until evenly coated.
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3
Transfer roasting pan to the bottom rack of oven and cook for 7 minutes. Flip the broccoli pieces with a pair of tongs and continue roasting until the broccoli is tender and a sharp knife easily pierces the stem, about 8 minutes longer. Set aside when done.
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4
Meanwhile, season the fish fillets with salt and pepper. Heat remaining 2 tablespoons canola oil in an ovenproof skillet or cast-iron skillet over medium-high heat. When oil starts to shimmer, add the fillets skin-side down and cook until bottom starts to brown, 4 to 5 minutes. Carefully use a spatula to move the fillets to make sure the skin isn't stuck to the pan, and then transfer pan to top rack in the oven to finish cooking the fish, 5 to 8 minutes.
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5
: Combine garlic, chilies, ginger, sugar, lime juice, and fish sauce in a small bowl. Set aside.
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6
Serve the fish and broccoli with the sauce in a small container on the side, or spoon some of the sauce on top of the fish. If you'd like, garnish with some cilantro.
