Sautéed Bluefish With Spicy Salad and Ginger Rice

Ingredients

For the salad

• ¾ cup freshly squeezed lime juice
• ¼ 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 ½ pounds cucumbers, peeled, seeded and sliced
• 1 tablespoon chopped fresh mint
• 1 tablespoon chopped fresh cilantro

For the rice

• 1 tablespoon canola oil
• 1 tablespoon chopped onion
• 1 tablespoon chopped ginger
• Kosher salt
• 1 cup jasmine rice

For the fish

• 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

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    565 calories; 20 grams fat; 2 grams saturated fat; 0 grams trans fat; 11 grams monounsaturated fat; 5 grams polyunsaturated fat; 61 grams carbohydrates; 2 grams dietary fiber; 17 grams sugars; 33 grams protein; 83 milligrams cholesterol; 2846 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 servings

Preparation

For the salad

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. 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 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. Turn off heat and set aside 5 minutes more, or until ready to serve.
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. 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.

• The bluefish can also be grilled over high heat. Leave the skin on.

30 minutes