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PdfIn a large nonstick skillet, sauté the shallots in 2 tablespoons (30 ml) of coconut oil over a very low flame, until they are translucent, about 5 minutes.
Increase the heat to medium and add the turmeric, ginger, pepper and garlic to the skillet and sauté for about 3 minutes, stirring often.
Remove the mixture from the skillet, and put it on a plate.
Add the remaining tablespoon (15 ml) of coconut oil to the skillet and raise the heat to high. When the oil is hot, add the fish and cook for about 3 minutes, flip, then add the spice mixture and lower the heat to medium.
Cook, constantly stirring, until the fish is cooked through, about 5 minutes.
Serve immediately with a salad or shrirataki noodles.