Once you have scaled and gutted the fish, rinse briefly with water and then pat them dry with an absorbent paper towel
Preheat oven to 450 F (232 C). Line the baking sheets with heavy-duty aluminum foil. Place the fish. Squeeze some lime juice over and rub on both sides of the body. Cut 3-4 diagonal slits on top of the bodies. Sprinkle with salt, pepper, and coriander powder, rubbing them on both sides of the body. Let them marinate for about 15 minutes
Bake the fish:
Brush the fishes with some cooking oil (the one that can withstand high heat)
Place the baking sheet 3rd rack from the top at bake for 20 - 25 minutes, depending on how big is the fish. If you can easily flake the flesh of the fish, it's cooked through, if not, let them cook a little longer
Prepare the sauce:
While the fishes are baking, put all the ground ingredients for sauce in a blender and process into a paste. Add a bit oil to keep it going if needed
Preheat 1 Tbsp of oil. Add the ground up paste and stir fry until fragrant, about 5 minutes. Add the herbs and seasonings. Add about 1/4 cup (or more as needed) of hot water to thin down the thick sauce a bit. Let it simmer for another 5 minutes. Remove from the stove and set aside
Top with the sauce:
Once the fish is done baking, pour the sauce on top and you can serve immediately or for an extra step, you can broil the fish briefly in the oven to get that slightly "char" (bakar) look
Broil the fish in the oven (optional):
Turn your broiler to low. Place the fish bake in the oven and let it broil until nicely charred, but not burn on both sides. Do not walk away during this process as they may get burn easily. Serve immediately after that