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 jalapeño 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
1 bunch tatsoi, stems removed
1 bag spinach, leaves bite size
Mix first 7 ingredients in medium glass bowl.
Season sauce to taste with salt and pepper. (Sauce can be prepared 2 days ahead. Cover and refrigerate.)
Prepare barbecue (medium-high heat).
Place carrot strips in medium bowl.
Cover with ice water.
Let stand 15 minutes, then drain well.
Brush fish on all sides with 2 tablespoons oil.
Sprinkle with salt and pepper.
Grill until just opaque in center, about 4 minutes per side.
Meanwhile, heat 1 tablespoon oil in large nonstick skillet over medium heat.
Add shallot; stir 1 minute.
Add tatsoi and spinach; sprinkle with salt. Toss until greens are wilted but still bright green, about 2 minutes; divide among 4 plates.
Place fish atop greens.
Sprinkle each fillet with carrot strips; drizzle each with 2 tablespoons sauce.
Serve, passing remaining sauce separately.