In a shallow Dutch oven or large deep skillet, saute onion and a pinch of salt in 3 tablespoons of palm oil over MEDIUM heat until softened, about 4 minutes

Add tomato paste, garlic, paprika, cumin and cayenne for 3 minutes

Add coconut milk, soy sauce, lime juice, peppers and green onions until bubbling; simmer until creamy, about 10 minutes

Add 2 tablespoons cilantro

Place shrimp in a single layer for 2 minutes

Flip over the shrimp and add fish, baste with sauce, and cook COVERED until flaking, about 3 minutes

Remove from heat and check for salt

Add remaining palm oil and cilantro, being careful not to break up fish

Serve with rice and lime wedges