Coconut Red Curry Cod

0 Heat olive oil in a large skillet over medium heat. Add the shallot, garlic, ginger, scallion whites, and salt. Cook until softened and fragrant, about 3 to 4 minutes.
1 Stir in the red curry paste and cook for 1 minute.
2 Add the zucchini and carrots and cook for 2 to 3 minutes.
3 Pour in the coconut milk and water or stock, soy sauce, and fish sauce. Stir until smooth and bring the mixture to a gentle simmer. Bring to a gentle simmer.
4 Season the cod with salt and lime zest on both sides, then nestle the cod fillets into the broth. Cover and cook until the fish flakes easily with a fork, about 8 to 10 minutes.
5 Stir in the lime juice and adjust seasoning as needed.
6 Serve over jasmine rice and garnish with scallion greens, chili oil, and additional lime wedges.