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1
To make the salad: At least 2 hours before serving, combine lime juice, sugar, salt, sambal and fish sauce in a bowl.
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2
Add red onion, mix and refrigerate for at least 2 hours or overnight.
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3
When ready to serve, lift onions out of dressing and combine them with cucumber, mint and cilantro in another bowl.
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4
Spoon in a few tablespoons of dressing, mix and season to taste with more dressing, salt or sambal.
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5
(Reserve remaining dressing.)
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6
To make the rice: Heat oil in a medium saucepan (about 2 quarts) with a lid.
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7
Add onion and ginger and a pinch of kosher salt.
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8
Cook, stirring, just until softened and translucent: do not brown.
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9
Add rice, 1 3/4 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.
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10
Turn off heat and set aside 5 minutes more, or until ready to serve.
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11
To cook the fish: Sprinkle fillets with kosher salt.
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12
Heat oil in a skillet over medium-high heat until shimmering.
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13
Add fillets and cook until browned on the edges, adjusting heat to prevent scorching, about 5 minutes.
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14
Turn, reduce heat to medium, and cook until just cooked through, 3 to 4 minutes more.
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15
To serve, gently mix rice in saucepan and spoon onto serving plates.
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16
Place a fillet on top of each mound of rice.
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17
Top with salad and spoon a trickle of the reserved dressing on top.
