Mix fish sauce, vinegar, and coconut aminos in a bowl and set aside.
Mince shallots and garlic and set aside in a small bowl.
Cube fish and place back in fridge.
Slice mushrooms and scallions, and set aside in a bowl with basil.
Heat 1 tbsp coconut oil in pan until melted.
Add shallots and garlic and cook three minutes until softened
Add in sauce and reduce by half, cooking 3-4 minutes
Add in mushrooms, scallions, and basil and cook another 3 minutes until mushrooms are softened and basil is wilted.
Add fish and cook for 3 minutes or until fish is cooked through.