Fluke with Coconut Rice and Pickled Onions

Preparation

1. Step 1

   Place onion slices in a medium bowl. Bring vinegar, ⅓ cup sugar, 2 tsp. salt, and ½ cup water to a simmer in a small saucepan over medium-high heat and cook, stirring occasionally, until sugar is dissolved, about 5 minutes. Immediately pour brine over onion and let cool. Cover and chill at least 1 hour.

   Step 2

   Meanwhile, rinse rice until water runs clear (this removes surface starch and keeps rice from getting gummy). Combine rice, coconut cream, and 1½ cups water in a medium saucepan, season lightly with salt, and bring to a boil. Reduce heat to low, cover, and cook until rice is tender, 15–18 minutes. Remove from heat and let sit (keep covered) 10 minutes; fluff coconut jasmine rice with a fork. Keep warm.

   Step 3

   Mix jalapeño, soy sauce, lime zest, lime juice, oil, ginger, garlic, and remaining ½ tsp. sugar in a medium bowl. Add fluke, macadamia nuts, and drained pickled red onion to jalapeño-ginger dressing; season with salt and toss gently to combine. Add cilantro and toss again.

   Step 4

   Divide rice among bowls and top with fluke mixture and pieces of nori.

   Step 5

   Do Ahead: Red onion can be pickled 5 days ahead; keep chilled. Dressing can be made 1 day ahead; cover and chill.