• Place the garlic, chiles, sugar and ginger in a mortar and pound into a paste. Transfer to a small mixing bowl and add the fish sauce, lime juice and water. Set aside 15 minutes before serving.
• Seed cucumber and cut into long, thin strips about the thickness of angel hair pasta. Add cucumber slices to Ginger-Lime Dipping Sauce and set aside.
• Heat vegetable oil in a large non-stick frying pan over high heat. Cook fillets until golden and just done, 2 to 3 minutes depending on the thickness. Halfway into the cooking, add whole garlic cloves and cook until soft. Remove fillets and garlic and drain on paper towels.

To Serve:

• Arrange fillet on serving plate. Scatter cooked garlic cloves on top. Remove cucumbers from Dipping
• Sauce and neatly place on fillet. Drizzle some sauce over top and serve the remainder on the side.