To make the rice, combine a cup of jasmine rice with 2 cups of water in a large saucepan. Bring the water to a boil, and then simmer the rice in a covered pot. Cook for 20 minutes. When cooked, fluff the rice with a fork and mix in 2 tablespoons of chopped cilantro and 2 chopped scallions, but only the green part. Season the rice with salt, to taste, and place in mounds on each dinner plate.
To make the sauce, peel a mango, remove the flesh from the pit, and then dice the fruit. In a large bowl, whisk 1 teaspoon of white rice vinegar, 1/4 cup of grapeseed oil and the juice of a lime. Season the sauce with salt and pepper, to taste, and then stir in the mango, 1 tablespoon of chopped cilantro, a quartered clove of garlic and 1 teaspoon of chopped ginger.
For the fish, heat a large saute pan over medium-high, and rub each fillet with oil, pepper and salt. Place the fillets in the hot pan and sear them until they brown, about three to four minutes on each side. Place each fillet on the plated rice, and then top with the sauce before serving.Learn more about Seafood