Step 1
Remove dark green parts from 4 scallions; thinly slice and set aside for serving. Thinly slice white and pale green parts. Set aside separately.
Step 2
Place 1 lb. Persian cucumbers (about 6), very thinly sliced, in a medium bowl. Sprinkle in 1 Tbsp. Diamond Crystal or 1¾ tsp. Morton kosher salt. Massage cucumbers with your hands, gently at first, then squeezing more firmly as they expel excess liquid and become more pliable, just to soften a bit. Let sit 15 minutes. Pour off released liquid.
Step 3
Stir ¼ cup unseasoned rice vinegar and 2 Tbsp. sugar in a small bowl until sugar is dissolved. Add to cucumbers and toss to coat. Season with salt if needed.
Step 4
Cook 6 garlic cloves, finely chopped, one 2″ piece ginger, peeled, finely chopped, ¼ cup Calabrian chile paste, 3 Tbsp. vegetable oil, and reserved white and pale green scallion parts in a small skillet over medium, stirring occasionally, until scallions are softened, about 5 minutes. Add 2 Tbsp. soy sauce, remaining 1 tsp. sugar, and ¼ cup water. Bring to a simmer; cook, swirling occasionally, until reduced by a fourth, about 5 minutes. Remove from heat; stir in remaining 1 Tbsp. unseasoned rice vinegar.
Step 5
Meanwhile, place ⅓ cup all-purpose flour in a shallow bowl. Pat four 5–6-oz. cod or other flaky white fish fillets dry with paper towels; season with salt. Working one at a time, dredge one side of fillets in flour to evenly coat, shaking off any excess. Place fish, flour side up, on a plate.
Step 6
Heat remaining 1 Tbsp. vegetable oil in a large nonstick skillet over medium-high. Arrange fish, flour side down, in pan and cook, shaking pan occasionally, until golden, crisp, and opaque around the edges, 6–8 minutes. Turn over; cook just until flesh flakes easily with a fork, 1–2 minutes.
Step 7
Arrange fish on a platter and spoon sauce over. Top with reserved scallion greens. Serve with steamed white rice and cucumbers.
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