the only way to defrost anything especially fish is in the fridge over night, from 4 degrees to 60 degrees is considered the DANGER ZONE for bacteria reproduction. defrosting in water or on the bench allows parts of the fish to wander into thes danger zone allowing bacteria to breed and decomposition of the flesh. for my taste I would give it a few slashes in the side rub in some garlic chilli cumin salt and pepper, roll it in flour and drop it in the deep fryer. then for your thai special, fish sauce soy sauce garlic chilli palm sugar and vinegar as a sauce over the top served on rice.