In a bowl, whisk together fish sauce, grated ginger, light brown sugar, ground turmeric, and a pinch of sea salt. Add the fish fillets, coating them fully. Let marinate for at least 10 minutes.

In a separate bowl, mix fresh lime juice, a sprinkle of light brown sugar, fish sauce, sliced chili, and grated garlic. Toss in cucumber slices and cold water. Set aside while you cook the fish.

Heat a nonstick skillet over medium heat. Pour in 1 tablespoon of peanut oil, add sliced shallots and a pinch of sea salt. Sauté for about 4 minutes until softened, before adding crushed garlic and cooking for another 4 minutes until fragrant.

Add remaining tablespoon of oil to the skillet. Carefully place the marinated fish and fry until golden and cooked through, about 3 minutes per side. Return shallots and garlic, drizzling with chili-lime dressing.

Serve cucumber mixture onto plates, layering golden fish on top. Garnish with cilantro and toasted peanuts. Accompany with rice or noodles and lime wedges on the side.