INGREDIENTS
- 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

With this recipe you can be creative and use any vegetables and quantities you want depending on how many people you re cooking for. I used the following vegetables and pulses.

