Sautéed Bluefish With Spicy Salad and Ginger Rice

Preparation

1. FOR THE SALAD

   1. Step 1

      To make the salad: At least 2 hours before serving, combine lime juice, sugar, salt, sambal and fish sauce in a bowl. Add red onion, mix and refrigerate for at least 2 hours or overnight. When ready to serve, lift onions out of dressing and combine them with cucumber, mint and cilantro in another bowl. Spoon in a few tablespoons of dressing, mix and season to taste with more dressing, salt or sambal. (Reserve remaining dressing.)

   2. Step 2

      To make the rice: Heat oil in a medium saucepan (about 2 quarts) with a lid. Add onion and ginger and a pinch of kosher salt. Cook, stirring, just until softened and translucent: do not brown. Add rice, 1 ¾ cups water, and bring to a boil, then stir, reduce heat to very low, and let cook undisturbed 8 to 10 minutes, until water is absorbed. Turn off heat and set aside 5 minutes more, or until ready to serve.

   3. Step 3

      To cook the fish: Sprinkle fillets with kosher salt. Heat oil in a skillet over medium-high heat until shimmering. Add fillets and cook until browned on the edges, adjusting heat to prevent scorching, about 5 minutes. Turn, reduce heat to medium, and cook until just cooked through, 3 to 4 minutes more.

   4. Step 4

      To serve, gently mix rice in saucepan and spoon onto serving plates. Place a fillet on top of each mound of rice. Top with salad and spoon a trickle of the reserved dressing on top.