Marinate 3-4 slices of fish (here I used tenggiri - mackerel) with salt, 1 tsp. of ginger juice and a dash of curry powder. Pan-fried on both sides until just done. Dish out on to a serving plate.
Red snapper fillet or small whole fish like Kembong can be done the same way too.
Peel and thinly slice 4-6 red onions (shallots). Rub them well with salt and leave to soak for 10-20 minutes. Squeeze out excess liquid from onions. Add 1 T lime juice (or vinegar or red wine vinegar), 2 T sugar and 1 T fish sauce to taste. Add as much or as little chopped chilies and cilantro as you like. Spicy or otherwise depends on whether bird's eye or big chillies are used.
Spread onion pickle on fish or serve separately and enjoy with rice.Jo