This soul-warming dish is hearty without being heavy—perfect for a cool autumn evening.
Season fish. In nonstick skillet, cook fish in oil over medium-high heat until flaky, 4 to 5 minutes per side. Transfer to plate. In same skillet, add coconut milk, scallions, lemongrass, lime zest and juice, ginger, and garlic; season. Bring to simmer. Cover; cook until fragrant, about 2 minutes. Add kale. Cover; cook for about 1 minute. Arrange fish on top of sauce. Cover; cook until kale is tender and fish is heated through, 1 to 2 minutes. Garnish with chile.