1. Thaw fish, if frozen. Rinse; pat dry with paper towels. In a small bowl stir together green onions, 2 teaspoons of lemon juice, ginger and garlic.

2. In a microwave-safe 2-quart square baking dish arrange fish fillets in a single layer, tucking under any thin edges. Spoon green onion mixture over fish. Cover dish with vented plastic wrap. Microwave on high for 4 to 6 minutes or until fish flakes easily when tested with a fork, giving the dish a half turn halfway through cooking time.

3. Using a slotted spatula, transfer fish to 4 dinner plates. In a small bowl stir together the fish sauce, chile pepper and the remaining 2 teaspoons lemon juice;; drizzle over fish.

Note: Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.

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Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your caloric needs.