To make sambal, combine all ingredients in a medium bowl. Cover and set aside in fridge.
Heat half the oil in a medium saucepan over a medium heat. Add ginger, garlic and turmeric. Cook, stirring, for 1 minute, until fragrant. Stir in rice and 1¼ cups water. Bring to the boil. Reduce heat to low. Cover and simmer for 12-15 minutes, until water is absorbed. Remove from heat. Stir in spinach. Stand covered for 10 minutes.
Combine curry paste and remaining oil on a large plate. Add fish and rub with curry mixture to coat.
Transfer fish to a baking paper-lined baking tray. Bake in 220C preheated oven (fan-forced) for 15 minutes or until fish flakes easily when tested with a fork.
Serve fish with rice and sambal.

Check curry paste labels and choose the brand lowest in sodium. Replace panang paste with red or yellow curry paste, if preferred.
Any variety of white fish is suitable for this recipe
Swap in basil or mint to replace coriander, if preferred.