Lightly season each piece of fish with a little salt on both sides. Be careful not to overdo it, though, because you’ll be adding fish sauce later too.

Heat two tablespoons of oil in a pan that has a lid.

Add the shallots to the pan and cook for about 5 minutes.

Add ginger, lemongrass, and Thai chili and sauté for another 2 minutes.

Add the coconut milk and fish sauce.

Bring the liquid to a boil, then reduce the heat to a simmer. Cover the pan with a lid and cook for 20 minutes.

Add the Thai basil (if using), a squeeze of lime (add more if you want it to be more sour), and taste for seasoning (add more fish sauce or salt, if desired).

Gently place the fish filets in the coconut milk, making sure they get covered by the liquid.

Bring the liquid back up to a simmer and cook for another 7-8 min (depending on thickness of fish), until its internal temperature registers between 130F and 140F.

Plate the fish on top of a pile of cooked jasmine rice and spoon some of the coconut milk over it. Garnish with cilantro, green onions, chili oil (optional), and a lime wedge.