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Pour the olive oil into a large pan over medium heat. Dice the shallot, ginger, lemongrass, and garlic. Add the shallot, ginger, and lemongrass to the pan. Stir to cook for 2-3 minutes, until fragrant.
Add the garlic and cook for 1 additional minute.
Add the coconut milk, fish sauce, brown sugar, lime zest, and lime juice. Once the mixture has started to simmer, turn the heat to low and cook for 5 minutes. Taste the mixture -- if needed, add a pinch of salt.
Pat the fish dry with paper towels and sprinkle salt on top. Gently place the fish in the liquid and use a spoon to pour the liquid over the top. Place a lid on the pan and let it cook for 5-8 minutes, until the fish reaches 145F. Take off the heat.
If serving with rice, place the fish on top of the rice and pour extra sauce on top. Top with thinly slice green onions, cilantro, and toasted coconut flakes. Enjoy!