For the sambal: Pound the lemongrass in a mortar and pestle until it's a fine paste.
In a large, straight-sided pot over medium heat, sweat your Fresno chiles, shallots, garlic, Thai chiles and lemongrass and cook until tender, about 8 minutes. Deglaze with the sherry and reduce until almost dry, about 10 minutes. Add the fish sauce, lime juice and lemon juice and cook on very low heat, about 15 minutes. Finish with the brown sugar and turmeric and continue cooking until the sambal has achieved desired consistency; it should be spreadable, almost to the point of being pasty. Add chicken stock if it becomes to dry.
For the black rice: In a large, straight-sided pot over medium-high heat, cook the garlic, leeks and onions until tender, about 7 minutes. Add your black rice and sweat for 1 to 2 minutes. Deglaze with the sherry, reduce until almost dry, about 5 minutes. Add your chicken stock and simmer until tender, about 20 minutes.
For the citrus salad: Add the green onions, arugula, oranges, cilantro, lemon juice and olive oil to a bowl and toss before serving.
For the fish: Scale and gut the fish and if you need to, gently run water through the belly to remove any impurities and blood. Season your fish with salt and pepper. Take pains to ensure your grill is hot and clean (a dirty grill will result in the fish sticking and the flesh being pulled apart). Place fish on hot grill, 6 minutes per side until finished. If you can't tell if your fish is finished on a particular side, an easy way to tell is if the "collar" of the fish has turned from pink (raw) to white (cooked).
Serve the fish with the sambal, rice and salad.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.