Put the ginger, garlic, 2 chopped shallots and 1tsp oil into a small blender/herb chopper and whiz to a paste. Score the fish skins and rub the shallot paste into both sides of the fish. Marinate in the fridge for 30 mins or longer.
Heat the oil in a large non-stick frying pan with a lid. When the oil is sizzling, scrape most of the marinade from the skin side then lay the fish in, skin side down, cook for 1-2 minutes until the skin is crisp but the fish isn’t cooked through.
Gently lift out the fish and set aside on a warm plate. Toss the chard, remaining shallots and chilli in the pan, reduce the heat to medium then tip in the soy sauce and the juice of half the lime. Toss until the veg is well coated.
Lay the fish back on top and put the lid on to steam for 3-4 minutes until the greens are wilted and a little toasty, and the fish is cooked through.
Lift the fish onto warm plates and tip the rice into the frying pan with the greens. Toss together for 2 minutes and taste to check seasoning. Dish up the rice and add an extra squeeze of lime to serve.
Note: If you don’t have a small blender you can finely grate the ginger, garlic and shallots.