In saute pan, heat oil and add shallots, garlic, chili and cook, stirring, until shallot are translucent. This will take about 2 minutes.
Add coconut milk, galangal, lemon peel and leaves, lemongrass and salt. Bring to a boil and add the fish fillets, lower the heat and cook the fish with pan covered. Simmer till done which should take anywhere between 5-6 minutes.
Serve this with rice and steamed vegetables. Using a slotted spoon, place a fish on the rice and the spread the coconut milk broth or stew on rice. Place steamed and sesasoned vegetables and enjoy a hearty summer meal.