Pat the salmon fillets dry with a paper towel and season both sides with salt and pepper.

Heat a non-stick skillet over medium heat, melt coconut oil. Add salmon fillets and sear, about 3-4 minutes on each side. Remove from skillet and set aside.

In the same skillet, place shrimp in a single layer, sear for 1 minute. Season with salt and pepper. Flip and sear the other side, 1 minute. Transfer to a plate.

Now add garlic, onion and ginger to the skillet. Cook for 5 minutes over low heat. Deglaze with white wine and stir with a wooden spoon to dissolve the browned bits from the bottom of the skillet. Simmer for 1-2 minutes. 

Add coconut milk and bring to a boil. Stir in miso until completely dissolved. Add fish sauce, soy sauce and white pepper. Then add water and sriracha.

Add salmon back to the skillet. Allow to cook for 2 minutes. Stir in basil leaves and lime juice. Add shrimp and cook for 1 minute more.

Divide rice among bowls. Top with salmon, shrimp and coconut sauce. Serve with cilantro, scallions, a sprinkle of red pepper flakes and sesame seeds. Finish off with a little sesame oil. Enjoy!