Adjust rack to top position and preheat oven to 425 degrees.

In a small pot, combine rice, 1¼ cups water (2¼ cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until tender, 15-18 minutes. 

Keep covered off heat until ready to serve.

In a medium bowl, combine cucumbers, shallot, vinegar, 1 TBSP sugar, ½ tsp salt, pepper, and a pinch of chili flakes (2 TBSP sugar and 1 tsp salt for 4 servings).

Cover with plastic wrap; microwave until sugar has dissolved, 15-30 seconds. Refrigerate, stirring occasionally, until ready to serve.

Toss green beans on a baking sheet with a drizzle of oil, garlic powder, salt, and pepper. Roast on top rack until browned and tender, 10-12 minutes.

Pat cod* dry with paper towels; season all over with cornstarch, salt, and pepper.

Heat a large drizzle of oil in a large pan over medium-high heat. Add cod; cook until crisp and cooked through, 3-5 minutes per side.

Transfer to a paper-towel-lined plate.

In a small pan over medium-high heat, combine tamarind paste, garlic-ginger scallion paste, 1 TBSP sugar, 1 TBSP water, a squeeze of lime juice, salt, pepper, and as much chili as you like (2 TBSP sugar and 2 TBSP water for 4 servings).

Bring to a boil, then reduce to a simmer and cook, stirring, until sugar has dissolved and sauce has slightly thickened, 2-4 minutes. 

Fluff rice with a fork.

Divide rice, pickled cucumbers (draining first), and green beans between plates. Top rice with cod; drizzle with tamarind sauce. Garnish with cilantro and serve with remaining lime wedges on the side.