In a large frying pan over medium heat, combine coconut cream, orange zest, lime juice, fish sauce, honey, stock concentrate and Moroccan seasoning. Bring to a simmer then reduce heat to low and add fish fillets. Cover pan with lid and simmer gently for 10–12 minutes until fish is just cooked through (or longer, depending on the thickness of the fillets).
Gently remove fish from pan then stir kale and chilli into sauce.
Divide rice between plates, place a fish fillet on top of each and pour over the sauce. Serve finished with a sprinkling of coriander and lime wedges on the side.