Cooking: preheat oven to 325 F drizzle oil over fish, season with salt -> 20 mins (flesh flakes when top is pressed with a spoon) 1 chile + 13.5 oz coconut milk + 1 tbsp honey + 2 tbsp mustartd + 1 tsp turmeric + salt bring to a simmer over medium heat. Cook whisking occasionally until sauce is reduced by a third and thickly coats a spoon 15 mins + asparagus cook until tender about 3 mins Remove from heat + 1/2 cup tomatoes and 2tsp lime juice season with more salt if needed slip roast fish into sauce and top with cilantro, serve with rice and lots of lime wedges