Halibut in a Coconut Curry Sauce

I had this with halibut and that is what the recipe calls for as well, but you could make this with any fish.  I was on the northern coast of Washington, so essentially halibut country.  We served it with black forbidden rice and it was delicious.

2 lb. Halibut, cut into pieces
1 tsp. salt
1-2 serrano or bird's eye chilis, sliced
1 tsp. Thai chili paste
3 tbs. vegetable oil
1 can coconut milk
2 Tbsp. brown sugar
2 stalks lemongrass, cut into 6" pieces and smashed
1 tsp. fish sauce
4-5 lime leaves
1 tsp. Thai chili sauce

Use a towel to dry the fish off and rub it with salt, then cut into pieces. 
In a sauce pan, heat the oil and stir in chili paste, sliced peppers and coconut milk.  Bring to a boil before stirring in the brown sugar, lemon grass stalks, fish sauce, lime leave and Thai chili sauce.  Reduce to simmer and cook 15 minutes.
You can pause at this step for hours, then heat up again to boiling, add the fish, and cook for 3-4 minutes, until fish is cooked.
Serve with your favorite rice, and finely sliced basil, mint, and cilantro to sprinkle over the top.