1. Preheat oven to 375 degrees.

Make the broth:

1. Heat 1 tablespoon oil in a shallow sauce pan over medium heat. Sauté shallots and garlic until translucent, about 3 to 5 min. Add curry paste and sambal oelek, and cook until fragrant. Add chicken broth and coconut milk and simmer until reduced, about 5 min. Add salt to taste. Set aside on slightly warm burner.

Make the halibut:

1. Combine chopped walnuts and Panko bread crumbs with generous amount of salt and pepper in a shallow dish for dredging. In separate shallow dish, add the beaten eggs. Dip the halibut fillets one by one into beaten eggs first, and then dredge in the walnut mixture, shaking off any excess.
2. Heat other tablespoon of oil on medium high in large, oven-proof sauté pan.
3. Sear all fish fillets just until outside is golden brown on both sides, about 1 to 2 minutes. Transfer the pan into the heated oven for another 8-10 minutes, or until fish flakes easily with a fork.

For the plating:

1. Arrange the broth at the bottom of a deep dish or bowl. Pile a handful of baby spinach on top of the broth. Top spinach with halibut fillet. Put a scoop of rice on other side of the plate. Top with more broth, chopped cilantro, sliced green onions, and squeeze of lime. Serve with steamed white rice and garnish with black sesame seeds.