Ingredients:

  • 2 tbsp coconut oil (30 ml)
  • 1 medium onion, finely chopped (about 1 cup, 150g)
  • 2 cloves garlic, minced (about 2 tsp, 6g)
  • 1 inch ginger, peeled and minced (about 1 tbsp, 15g)
  • 1 red chilli, deseeded and finely chopped (adjust to taste)
  • 1 tsp ground coriander (5 ml)
  • 1/2 tsp ground turmeric (2.5 ml)
  • 4 cups fish stock (950ml)
  • 1 can (13.5 oz / 400ml) full-fat coconut milk
  • 1 tbsp fish sauce (15 ml)
  • 1 tbsp soy sauce (15 ml)
  • Juice of 2 limes (about 4 tbsp, 60 ml)
  • 1 lb firm white fish fillets (cod, haddock, or tilapia), cut into 1-inch pieces (450g)
  • 1 cup chopped fresh cilantro (coriander leaves)

Instructions:

  1. Heat coconut oil in a large pot over medium heat. Add onion and sauté until softened. Add garlic, ginger, and chili; cook until fragrant.
  2. Stir in ground coriander and turmeric; cook for 1 minute.
  3. Pour in fish stock and coconut milk. Bring to a simmer.
  4. Stir in fish sauce, soy sauce, and lime juice.
  5. Gently add fish pieces to the simmering broth. Cook until fish is cooked through and flakes easily.
  6. Stir in chopped cilantro. Taste and adjust seasonings as needed. Ladle into bowls and garnish as desired.