300 g. sea bass fillet, halibut or grouper, cut into servings
1 1/2 tbsp canola oil
1 pinch salt
ground pepper to taste
Grilled fish with spinach
Mince the garlic, ginger, and chili pepper, then put them in a small bowl. Mix in the sugar, fish sauce, water, and lime juice. (The sauce can be prepared a few days ahead, covered, and kept in the refrigerator).
Prepare the vegetables : rinse and drain the spinach; thinly slice the shallot. Set them aside.
Brush the fish fillets on all sides with half of the oil. Season with salt and pepper. Cook on a grill using medium-high heat, or under the broiler, until the fish is opaque in the centre, about 4 min per side, depending on the thickness of the fillets. Check with a fork to see if it is cooked through.
Meanwhile, heat the remaining oil in a pan over medium heat. Add the sliced shallot and sauté 1 min with stirring, then add the spinach. Sprinkle with salt and toss until the spinach is wilted, but still bright green, about 2-3 min. Distribute the spinach onto the individual serving plates. Place the fish fillets on top of the spinach, then drizzle each with 2 tablespoons of the sauce.
Serve, passing the bowl of remaining sauce separately.
(For a nicer presentation, cut a carrot into matchstick-size strips, then let stand 15 min in a bowl of ice water. Drain well, then place on top of the fillets).