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Heat a saute pan over medium heat. Add coconut oil to the warm pan and heat until hot but not smoking.
Add the sliced shallot to the pan, season with a pinch of salt, and cook until it’s softened and barely golden.
Add the chopped kale to the pan, and toss to coat in the melted shallots.
Pour in a packet of Omsom’s krapow sauce and the coconut milk, and cook until the flavors of the sauce have melded and the kale is silky and tender - about 8 minutes.
To assemble, add cooked rice to your favorite bowl, nestle in the braised kale and pour over the sauce from the pan.
Finish with a tin of Fishwife rainbow trout, the seasoned sliced avocado, a shower of scallions, and a squeeze of lime.