In this task, you have to identify the named entities (NER) which are the ingredients required given its directions. Named entities are the names of the items without their quantity.

Adjust oven racks to upper middle and lower middle position. Use a vegetable peeler to peel the broccoli stems, then cut the broccoli lengthwise into 2-inch-wide pieces. Transfer broccoli pieces to a roasting pan large enough to fit them in a single layer., Smash garlic and a teaspoon of salt in a mortar and pestle or with the back of a knife until it is a paste. Transfer to a small bowl and whisk in vinegar and 4 tablespoons canola oil. Pour this mixture over the broccoli, season with salt and pepper, and toss until evenly coated., Transfer roasting pan to the bottom rack of oven and cook for 7 minutes. Flip the broccoli pieces with a pair of tongs and continue roasting until the broccoli is tender and a sharp knife easily pierces the stem, about 8 minutes longer. Set aside when done., Meanwhile, season the fish fillets with salt and pepper. Heat remaining 2 tablespoons canola oil in an ovenproof skillet or cast-iron skillet over medium-high heat. When oil starts to shimmer, add the fillets skin-side down and cook until bottom starts to brown, 4 to 5 minutes. Carefully use a spatula to move the fillets to make sure the skin isn't stuck to the pan, and then transfer pan to top rack in the oven to finish cooking the fish, 5 to 8 minutes., : Combine garlic, chilies, ginger, sugar, lime juice, and fish sauce in a small bowl. Set aside., Serve the fish and broccoli with the sauce in a small container on the side, or spoon some of the sauce on top of the fish. If you'd like, garnish with some cilantro.
broccoli, garlic, rice wine vinegar, canola oil, Kosher salt, fish, Handful fresh cilantro, garlic, chilies, ginger, sugar, limes, fish sauce