Red Snapper with Coconut Curry Broth | Working Against Gravity

Ingredients

• 410 g (4 pieces) red snapper fillets, patted dry
• 100 g shallots, finely chopped
• 5 g (1 tsp) coconut oil
• 30 g red or yellow curry paste, like Thai Kitchen brand
• 480 g (2 cups) vegetable stock, like Trader Joe’s Miso Ginger broth
• 110 g (1/2 cup) full-fat coconut milk
• 1/2 tsp salt
• The juice of 1 lime
• 1 palmful of cilantro, roughly chopped
• 80 g baby spinach
• Optional scallions, for garnish