Steam whole fish until just barely cooked through and then deep fry in a skillet filled with at least 3 cups of oil until the fish is crispy. Remove from oil and place on lettuce leaves and top with sweet chile sauce.
Finely mince ginger and garlic. Place in medium saucepan with rice vinegar and sugar and cook until reduced by 1/3. Add sambal. Store in airtight container for up to a week in fridge.