• Pat the fish dry with a paper towel; season lightly with salt and pepper.

In a large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the fish (skin side down for the salmon and snapper) and cook until lightly browned (and the salmon or snapper skin is crisp), 4 to 5 minutes. Turn and cook until the flesh is opaque and flaky, 2 to 4 minutes. Transfer to a plate. Do not clean the pan.

While the fish is cooking, prepare the remaining ingredients and start the cauliflower “rice.”

• Peel and coarsely chop enough onion to measure 1 cup [2 cups].
• Remove the stem, ribs, and seeds from the bell pepper; cut the pepper into ½-inch pieces.
• Cut the cauliflower lengthwise into quarters, discarding any leaves or thick stalks. Using a food processor fitted with the grater attachment, or the coarse holes of a box grater, coarsely grate the cauliflower. Alternatively, using a knife, cut the florets and tender stems into ¼-inch pieces.

In a large frying pan over medium-high heat, warm 2 to 3 teaspoons oil until hot but not smoking. Add the onion and bell pepper, season with salt and pepper, and cook, stirring occasionally, until the vegetables start to soften, 2 to 3 minutes. Add the cauliflower “rice” and tomatoes and cook, stirring occasionally, until the cauliflower starts to soften, 3 to 5 minutes [4 to 6 min]. Remove from the heat and season to taste with salt and pepper.

In the same pan used for the fish, if dry, add 1 to 2 teaspoons oil. Warm over medium heat until hot but not smoking. Stir in the panang curry paste and cook until fragrant, 1 to 2 minutes. Stir in the coconut milk and cook until heated through, 1 to 2 minutes. Remove from heat and season to taste with salt and pepper.

Transfer the tomato–cauliflower “rice” to individual bowls and spoon over the panang sauce. Top with the fish and serve.