Begin by generously sprinkling salt and your chosen Thai spice blend over the thick white fish fillets. Drizzle with lime juice and avocado oil, and allow to marinate for about 10 minutes.

While the fish is marinating, start cooking your rice in an Instant Pot or on the stove.

Heat a skillet over medium-high heat and add a splash of coconut oil. Sear the marinated fish for 3-4 minutes on each side until golden brown.

In the same skillet, add baby greens or kale and stir for a minute. Then pour in the coconut milk, add the remaining Thai spice blend, lime juice, fish sauce, and sriracha.

Return the seared fish to the skillet and let it simmer gently for about 5 minutes.

Taste and adjust the seasoning if necessary with salt or lime juice before serving. Garnish with fresh cilantro and sliced green onions.