Resting on a bed of couscous-like Sardinian pasta called fregola, the grouper here is spicy—Italian-American chef Mario Carbone uses Calabrian chiles to add punch. He steams the fish instead of searing it, taking inspiration from chefs in Hong Kong, where he recently opened a restaurant.
Bring 1cup oil, whole chiles, thyme, garlic, and rosemary to a simmer in a 1-qt. saucepan over medium; cook for 1 minute and remove from heat. Stir in crushed chiles. Let oil steep for