Grilled Halibut with Tatsoi and Spicy Thai Chiles

• 5 tablespoons sugar
• 5 tablespoons fish sauce*
• 1/4 cup water
• 3 tablespoons fresh lime juice
• 2 tablespoons minced peeled fresh ginger
• 2 garlic cloves, minced
• 2 Thai bird chiles with seeds or 1/2 large jalapeno chile with seeds, minced
• 1 small carrot, peeled, cut into matchstick-size strips
• 4 6- to 7-ounce halibut fillets
• 3 tablespoons vegetable oil, divided
• 1 shallot, thinly sliced
• 3/4 pound tatsoi or baby spinach (about 12 cups packed)

1. Mix first 7 ingredients in medium glass bowl.
2. Season sauce to taste with salt and pepper.
3. (Sauce can be prepared 2 days ahead.
4. Cover and refrigerate.)
5. Prepare barbecue (medium-high heat).
6. Place carrot in medium bowl.
7. Cover with ice water.
8. Let stand 15 minutes, then drain well.
9. Brush fish on all sides with 2 tablespoons oil.
10. Sprinkle with salt and pepper.
11. Grill until just opaque in center, about 4 minutes per side.
12. Meanwhile, heat 1 tablespoon oil in large nonstick skillet over medium heat.
13. Add shallot; stir 1 minute.
14. Add tatsoi; sprinkle with salt.
15. Toss until tatsoi is wilted but still bright green, about 2 minutes; divide among 4 plates.
16. Place fish atop tatsoi.
17. Sprinkle each fillet with carrot; drizzle each with 2 tablespoons sauce.
18. Serve, passing remaining sauce separately.

sugar, fish sauce, water, lime juice, fresh ginger, garlic, bird chiles, carrot, vegetable oil, shallot, tatsoi

Taken from www.epicurious.com/recipes/food/views/grilled-halibut-with-tatsoi-and-spicy-thai-chiles-232263 (may not work)