Grilled Halibut with Tatsoi and Spicy Thai Chiles
['5 tablespoons sugar', '5 tablespoons fish sauce*', '1/4 cup water', '3 tablespoons fresh lime juice', '2 tablespoons minced peeled fresh ginger', '2 garlic cloves, minced', '2 Thai bird chiles with seeds or 1/2 large jalapeƱo chile with seeds, minced', '1 small carrot, peeled, cut into matchstick-size strips', '4 6- to 7-ounce halibut fillets', '3 tablespoons vegetable oil, divided', '1 shallot, thinly sliced', '3/4 pound tatsoi or baby spinach (about 12 cups packed)']
Mix first 7 ingredients in medium glass bowl. Season sauce to taste with salt and pepper. (Sauce can be prepared 2 days ahead. Cover and refrigerate.)
Prepare barbecue (medium-high heat). Place carrot in medium bowl. Cover with ice water. Let stand 15 minutes, then drain well. Brush fish on all sides with 2 tablespoons oil. Sprinkle with salt and pepper. Grill until just opaque in center, about 4 minutes per side.
Meanwhile, heat 1 tablespoon oil in large nonstick skillet over medium heat. Add shallot; stir 1 minute. Add tatsoi; sprinkle with salt. Toss until tatsoi is wilted but still bright green, about 2 minutes; divide among 4 plates.
Place fish atop tatsoi. Sprinkle each fillet with carrot; drizzle each with 2 tablespoons sauce. Serve, passing remaining sauce separately.
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