Prepare charcoal grill. Lightly rub grill grate with oil to prevent sticking.
In mini food processor or blender, combine garlic, Sambal Oelek, ginger, lime juice, brown sugar and cilantro. Add 2 tablespoons of water and process until smooth.
Pour ginger mixture into small bowl; set aside.
Combine sesame oil, soy sauce and 1 tablespoon ginger mixture in shallow baking dish. Add fish fillets, turning to coat. Cover with plastic wrap and refrigerate for 15-20 minutes.
Grill fillets over medium-high heat for 4 to 5 minutes per side or until fish flakes easily with fork.
Serve with a squeeze of lime and drizzle evenly with remaining ginger-lime sauce.