Fried to golden and sizzling sweetness, ginger and spring onion make the base for an intoxicatingly aromatic sauce to douse over pan-cooked fish. It's great here, naturally, but from now on, this saucy little number will be your go-to for hitting just about everything – from eggs to rice to chicken – with lovely oily, fragrant flavour.
Peel and grate ginger. Thinly slice spring onions. Heat ½ the vegetable oil in a saucepan over medium heat. Add ginger and spring onion with a pinch of salt and cook, stirring frequently, for 2 minutes or until softened and aromatic. Remove ½ the ginger onion mixture, place in a bowl and set aside.
Trim and roughly chop beans into small pieces.
Add beans and rice to saucepan and stir for 1–2 minutes, breaking up any lumps with a wooden spoon, until rice is warmed through and beans are cooked. Add spinach and stir for 1 minute or until spinach is just wilted. Season with salt. Set aside and keep warm.
Heat remaining vegetable oil in a frypan over medium heat. Season fish with salt and add to pan. Cook, turning once, for 10–12 minutes or until cooked through.
Add rice wine vinegar, sesame oil, soy sauce and sugar to reserved ginger and spring onion mixture and stir to combine.
Divide rice and fish between serving bowls. Spoon over ginger and spring onion sauce and scatter with crispy shallots to serve.