Coconut Lime Fish (Print Version)

# Ingredients:

01 - 1 lb of fish fillets, cut into small chunks
02 - 1 tbsp of cooking oil
03 - 1 midsize onion, diced
04 - 3 minced garlic cloves
05 - A 1-inch piece of minced ginger
06 - 1 red bell pepper, chopped into thin strips
07 - 14 oz can of coconut milk
08 - 2 cups of chicken broth or fish stock
09 - 2 tbsp of fish sauce
10 - Juice and zest of 2 limes
11 - 1 tsp sugar
12 - 1-2 red chilies, thinly sliced
13 - 1 cup cherry tomatoes, split in half
14 - Chopped fresh cilantro for topping
15 - Fresh basil leaves for finishing

# Instructions:

01 - Warm the oil in a pot and sauté the onion until soft. Toss in the garlic, ginger, and chilies, and stir until the aroma fills the air.
02 - Mix in the coconut milk, fish sauce, chicken broth, lime juice, zest, and sugar. Stir gently and bring it to a soft simmer.
03 - Add the sliced bell pepper and halved cherry tomatoes. Let them cook for 5-7 minutes until they’re slightly tender but not mushy.
04 - Carefully place the fish chunks into the pot. Simmer gently for 5-7 minutes until it’s cooked through without falling apart.
05 - Taste and tweak the seasoning if needed. Sprinkle with cilantro and basil just before serving. Pair it with lime wedges for extra zing.

# Notes:

01 - If you like extra heat, add chili seeds or more fresh chilies.

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