Coconut milk fish stew

Method

Heat oil in a large pot and sauté finely chopped onions, garlic, ginger and diced tomatoes until softened, approximately five minutes. Add the fish stock and bring to a simmer, then add the whole chilli and season with salt and pepper. Cut the fish fillets into large chunks and add to the pot, simmering gently for eight minutes until just cooked through. Stir in the coconut milk and lime juice, then scatter fresh coriander over and simmer for two more minutes without boiling. Taste and adjust seasoning, remove the chilli if preferred, and serve hot with rice or cassava bread.