Preheat oven to 425 degrees.
In large skillet heat olive oil over medium heat. Add chili paste, stir to combine.
Add onion and carrot, saute 3-4 minutes, then add zucchini, summer squash, and serrano pepper, saute an additional 3-4 minutes.
Add ginger, garlic, and curry powder, coconut milk; stir to combine. Season with sea salt.
Pour mixture in a baking dish. Lay fish filet on top, spooning broth over fish. Bake for 12-15 minutes until fish flakes easily with fork.
Serve with Jasmine Rice.
Garnish with sliced scallion and fresh cilantro.