Step 1

Season fish fillets evenly with kosher salt; set aside.Heat oil in a large skillet with a fitted lid over medium heat. Add onion and cook until softened, about 5 minutes. Stir in garlic, ginger, and chile; cook 2 more minutes, until aromatic.

Step 2

Add coconut milk, seafood stock, fish sauce, sugar, and lime zest; bring mixture to a gentle simmer. Add spinach and stir until wilted.

Step 3

Nestle fish fillets into the coconut broth (they should be mostly submerged) and turn the heat down to low. Cover and cook until fish is just cooked through and opaque, about 6 to 8 minutes.

Step 4

Remove lid and add a good squeeze of lime juice (I'd start with ~1 Tablespoon, taste, and add more if desired). Garnish with cilantro, scallions, and a drizzle of chili oil or chili crisp, if desired. Serve fish and coconut broth over Jasmine rice.