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1
Whisk all ingredients in small bowl.
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2
Mix first 5 ingredients in small saucepan. Bring sauce to boil over medium heat. Whisk 1 1/2 teaspoons water and cornstarch in small bowl. Add to sauce and boil until mixture thickens, about 1 minute.
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3
Divide sauce among 6 small bowls; cool to room temperature.
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4
Whisk all ingredients in small bowl to blend.
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5
Separate leaves from cabbage. Cook in large pot of boiling salted water until wilted, about 30 seconds. Drain; pat dry. Finely chop.
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6
Mix cabbage, rice, green onions, and 3/4 cup panko; season to taste with salt and pepper. Stir in egg. Place remaining 1 1/4 cups panko on plate. Measure heaping tablespoonful of rice mixture; press together firmly to form ball, then flatten slightly into disk. Press disk into panko to coat. Repeat with remaining rice mixture. Cover and chill 30 minutes.
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7
Place fish in 13x9x2-inch glass baking dish. Pour marinade over fish and chill at least 1 hour and up to 3 hours.
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8
Preheat oven to 400u00b0F. Add enough vegetable oil to heavy medium skillet to reach depth of 2 inches. Heat oil to 375u00b0F. Working in batches, fry rice fritters until golden brown, about 1 minute per side. Transfer fritters to paper towels to drain. Heat large ovenproof nonstick skillet over medium-high heat. Add fish with marinade still clinging to surface and cook fish until brown, about 3 minutes per side. Transfer skillet to oven and roast fish until just opaque in center, about 5 minutes longer.
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9
Place jicama matchsticks and pea sprouts in large bowl. Pour enough lemongrass dressing over to coat. Season to taste with salt and pepper. Divide slaw among 6 plates, mounding slaw in center. Arrange fish atop slaw on each plate. Divide rice fritters among plates and serve with Vietnamese sauce alongside.
