Combine fish with the lime juice, half the olive oil, half the spring onions, half the garlic, half the ginger, half the coriander, season with pepper, cover and leave to marinate.
While fish is marinating, heat the remaining oil in a saucepan and fry the onion until it starts to soften, add the yellow pepper and continue frying until soft. Add the rest of the garlic and ginger and fry for another minute.
Pour the fish and chicken stock into the saucepan, add the bay leaf and bring to the boil. Stir in the coconut cream and tomato puree, bring to the boil, reduce heat and simmer for 10 minutes.
Add the fish (with marinade) and simmer until fish is cooked through. Add the diced tomatoes and heat through.
Serve over rice with the remaining spring onions and coriander scattered on top.
Once the garlic and ginger is in the pan, don‘t fry for too long or they‘ll burn.
After adding the coconut cream (or coconut milk if using) and tomato puree, the liquid should look an orangey/pink colour.
This dish also works well without rice (serve with warmed, buttered french stick) or with rice noodles, add them at the same time as the fish.
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