Put the rice, water and salt into a saucepan. Bring to the boil and stir once. Cover and simmer for 15 minutes or until the rice is tender and all the liquid has been absorbed.
While the rice is cooking, combine all the chilli sauce ingredients in a small jug and set aside. Coat the fish with flour. Heat the oil in a large frying pan or wok, add the fish and fry for 3 minutes.
Remove the fish and reheat the oil, then return the fish to the pan to crisp it. Remove the fish, drain on kitchen paper then transfer to a warmed serving dish. Pour the chilli sauce into the wok and cook for 2 minutes then pour over the fish.