Coconut Miso Fish Curry - The Village Cooks

Ingredients

• 2 tbl coconut oil
• 1 medium onion, halved and sliced ½-inch thick
• 1 1-inch) piece fresh ginger, minced
• 3 garlic cloves, thinly sliced
• ¼ cup white miso
• ½ cup unsweetened, full-fat canned coconut milk
• 1 (1½-pound) salmon or other fish fillet, cut into 2-inch pieces
• 5 ounces baby spinach (about 5 packed cups)
• ¼ cup chopped fresh basil
• 1 lime