Mix warm water (approximately 90°F) and sugar in medium bowl until sugar is dissolved. Add remaining ingredients and mix thoroughly. Cover and refrigerate.
For The Julienne Vegetable Salad
In large bowl, whisk together lime juice, soy sauce, sugar and pepper until sugar is dissolved. Slowly drizzle in oil while whisking constantly until dressing is emulsified. Add remaining ingredients and toss until well combined.
For The Crispy Fish
Scale the fish and remove the head and tail. Wash fish and pat dry. Make 3-5 diagonal cuts, about 3-4 inches long and about 1 inch apart, on each side of fish.
In a large sauté pan, heat canola oil over medium-high heat to 375°F. Add fish to hot oil and cook each side for 8-10 minutes or until fish is browned and crispy. Transfer fish to a sheet tray lined with paper towels. Plate fish over vegetable salad and serve with dipping sauce.