02To 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.03To 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.04To 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.