- 1kg skinless firm white fish fillet (such as snapper), pin-boned, cut into 3cm cubes
- 1/3 cup (80ml) lime juice
- 1/4 cup (60ml) olive oil
- 1 red onion, thinly sliced
- 1 green capsicum, thinly sliced
- 1 red capsicum, thinly sliced
- 3 garlic cloves, finely chopped
- 2 short red chillies, finely chopped
- 2 cups (500ml) fish stock
- 400g can chopped tomatoes
- 270ml can coconut milk
- 1 tablespoon virgin coconut oil (see note)
- 6 large green prawns, peeled (tails intact), deveined ( optional)
- Coriander leaves and steamed rice, to serve
- 1. Place fish in a large ceramic dish and toss with 2 tablespoons lime juice and 1 teaspoon sea salt. Chill for 30 minutes to marinate.
- 2. Meanwhile, heat olive oil in a large saucepan over medium heat. Cook onion for 3 minutes or until softened.
- 3. Add capsicum, garlic and chilli, then cook, stirring occasionally, for a further 5 minutes or until capsicum is softened.
- 4. Stir in stock, tomatoes, coconut milk and coconut oil. Bring to the boil, then reduce heat to medium and cook for 20-25 minutes until slightly reduced.
- 5. Add prawns ( optional), fish and marinating juices, then cook for a further 8-10 minutes until the seafood is just cooked. Stir in the remaining 2 tablespoons lime juice and season to taste. Serve with coriander and rice.
*Vegans and Vegetarians can use firm Tofu instead of fish and prawns , shellfish allergies remove prawns .