Sauteed Bluefish With Spicy Salad and Ginger Rice

• 3/4 cup freshly squeezed lime juice
• 1/4 cup sugar
• 2 tablespoons salt, or more to taste
• 1 tablespoon sambal, or more to taste
• 1 tablespoon fish sauce
• 1 small red onion, thinly sliced
• 1 1/2 pounds cucumbers, peeled, seeded and sliced
• 1 tablespoon chopped fresh mint
• 1 tablespoon chopped fresh cilantro
• 1 tablespoon canola oil
• 1 tablespoon chopped onion
• 1 tablespoon chopped ginger
• Kosher salt
• 1 cup jasmine rice
• 4 center-cut bluefish fillets, 4 to 6 ounces each, about 1 1/2 inches thick, trimmed and skinned (see note)
• Kosher salt
• 3 tablespoons canola oil

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

freshly squeezed lime juice, sugar, salt, sambal, fish sauce, red onion, cucumbers, fresh mint, fresh cilantro, canola oil, onion, ginger, kosher salt, jasmine rice, center, kosher salt, canola oil

Taken from cooking.nytimes.com/recipes/1014082 (may not work)