380 Gram, seeded, chopped finely (2 medium sized ones)
170 Gram, chopped finely (1 medium sized one)
Combine garlic, rind, oyster sauce, 1/4 cup each of the chilli sauce and juice in large bowl.
Add fish; stir to cover with lime mixture.
Cover; refrigerate 15 minutes.
Meanwhile, combine tomato, onion, and remaining chilli sauce and juice in small bowl.
Cover salsa; refrigerate.
Drain fish; reserve lime mixture.
Cook fish in large heated oiled pan, brushing with reserved lime mixture, until browned both sides and just cooked through.
Serve fish topped with salsa.