Ginger-Garlic Fire Cod

Modeled after Hunan-style steamed fish, this flavor-blasted recipe substitutes the traditional duò jiāo for Calabrian chile paste, a more easily available fermented chile product. Consider this weeknight-friendly dinner an exercise in efficiency. While the rice cooks, make the cooling cucumber salad, followed by the fish and its speedy sauce. The cucumber salad can be made up to 4 hours ahead; cover and chill until it’s time to serve. The fiery sauce is equally good poured over roasted chicken thighs or smeared over steamed tofu. To switch things up a little, use halibut or sablefish (black cod) in place of the cod.