Make the rice according to the bag's directions.
In a medium sized bowl, whisk together all the ingredients for the nuac cham. Set aside for at least half an hour, or store in the 'fridge for up to two days.
In deep heavy bottomed pot such as a Dutch oven, bring your oil to 350°F. If you don’t have a thermometer, you can test the oil by throwing in a drop of water. If it pops aggressively, you’re ready.
Dredge the fish in the corn starch on both sides and fry for about 5 minutes. Flip and cook for an additional 5 minutes on the other side. Place on a resting rack or a cookie sheet outfitted with paper towels. Season with salt. (It's best to do one fish at a time.)
If all this frying sounds like headache, you can also roast in the oven or put on the grill. In which case, you’ll forgo the corn starch. If you are grilling just make sure your grill is hot and clean. Spray your fish liberally with cooking spray on both sides.
Serve the fish, rice and sauce all separately. Let people create their own adventure. You can also serve some butter lettuce leaves alongside so folks can make lettuce wraps. Fun, right?