Ingredients:

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2 fillets of white fish (such as cod, sea bass, or any firm white fish) with skin

2 tablespoons oil (coconut oil or olive oil)

1 can of coconut milk (400 ml)

1 tablespoon red curry paste (or more to taste)

3 garlic cloves, minced

A piece of fresh ginger (about 2 cm), grated

1 small onion, chopped

1 tomato, diced

2 tablespoons fish sauce or soy sauce

1 tablespoon coconut sugar or brown sugar

Juice of half a lime or lemon

Fresh cilantro, chopped

Lime wedges for serving

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Instructions:

1. Prepare the Fish:

   • Heat oil in a skillet and fry the fish fillets skin-side down for 3-4 minutes until the skin is crispy.

   • Flip the fillets and cook for another 1-2 minutes. Remove and set aside.

2. Make the Broth:

   • In a pot, heat a little oil and add the garlic, ginger, and red curry paste. Sauté for about 2 minutes until fragrant.

   • Add the chopped onion and cook until it turns translucent.

   • Stir in the diced tomato and cook for another 2-3 minutes.

3. Add Coconut Milk:

   • Pour in the coconut milk and mix well.

   • Add the fish sauce (or soy sauce) and sugar. Bring to a gentle simmer.

4. Simmer:

   • Let the broth simmer for 10-12 minutes to develop the flavors.

5. Finish:

• Stir in the lime or lemon juice and adjust seasoning to taste (add more fish sauce or salt if needed).

• Serve the broth in a bowl, place a piece of crispy fish on top, garnish with fresh cilantro, and serve with lime wedges on the side.

Enjoy!