Bai cha kanh (fish and herb rice)

Instructions

1. Score the fish on the sides, then rub it with the salt, the pepper and half the chopped garlic and shallots.
2. Heat the oil in a pan over medium heat and cook the fish 6 to 8 minutes per side, until the flesh flakes easily.
3. Meanwhile, mix the lime juice, fish sauce, sugar, the rest of the garlic and shallots and the grated ginger.
4. Roughly flake the cooked fish and remove the bones.
5. Divide the rice among the plates, place the fish on top and spoon over the sauce.
6. Garnish generously with fresh herbs and cucumber, and serve straight away.