Courtesy Cal Poly Organic Farm CSA. Serves 4
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 chili peppers with seeds or 1/2 large jalapeno chili with seeds, minced
1 small carrot, peeled, cut into matchstick strips
4 6-7 ounce halibut fillets
3 Tablespoons vegetable oil, divided
1 shallot, thinly sliced
3/4 pound tat soi or baby spinach
1. Mix first 7 ingredients in medium bowl. Season sauce to taste with salt and pepper. (Sauce can be prepared up to 2 days in advance. Cover and refrigerate).
2. Prepare barbecue to medium-high heat. Place carrot in medium bowl. Cover with ice water. Let stand 15 minutes, then drain well. Brush fish fillets on all sides with 2 Tablespoons oil. Sprinkle with salt and pepper. Grill until just opaque in the center, about 4 minutes per side, depending on thickness.
3. Meanwhile, heat 1 Tablespoon oil in large nonstick skillet over medium heat. Add shallot; stir 1 minute. Add tat soi; sprinkle with salt. Toss until tat soi is wilted but still bright green, about 2 minutes; divide among 4 plates.
4. Place fish on top of tat soi. Sprinkle each fillet with carrot; drizzle each with 2 Tablespoons sauce. Serve, passing remaining sauce separately.
The ginger sauce is a good staple to keep on hand in the fridge -- it's geat with any grilled, pan-seared, or steamed fish, or even chicken.