Thai fish from the oven

Ingredients for 2 servings:

• 5 redfish fillets, cod, etc.
• some salt
• some pepper
• 1 lime(s)
• 1 piece(s) ginger (approx. 3-4cm)
• 1 chili pepper(s), red
• 2 bell peppers, red
• 200 g peas, frozen
• 200 g cherry tomatoes
• 1 tsp vegetable stock, granulated
• some fish sauce
• 1 can coconut milk
• 1 clove(s) garlic
• 2 shallots (Thai or other)
• 1 tbsp cornstarch
• some coriander leaves, finely chopped

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour 5 minutes

not original, but original delicious

Pour the stock into a measuring jug (at least 500ml) and add about 100ml of boiling water. Grate the zest from the lime and add it to the stock. Peel the ginger and grate it into the stock. Peel the garlic clove and press it through a press to add it to the stock. Halve the chili pepper, remove the seeds, and dice very finely. Add it to the stock. Pour in the coconut milk and mix well. Season to taste with the fish sauce. Add a little more salt and pepper, if desired. Rinse the fish fillets and pat dry. Season with salt and pepper, and drizzle with the lime juice. Then cut into 3-4cm cubes. Toss the cubes in the cornstarch. Wash the bell peppers, remove the seeds, and cut into strips. Halve the cherry tomatoes, place them in a tall container, and mash them with your hands. Then pass them through a sieve to allow the liquid to drain. Peel and finely dice the Thai shallots. In a casserole dish, combine the fish cubes, bell pepper strips, frozen peas, diced shallots, and cherry tomatoes. Pour the broth and coconut milk mixture over the fish until evenly coated. Bake in the oven (at 180°C fan-assisted or 200°C top and bottom heat) for about 30-35 minutes. Sprinkle with finely chopped coriander before serving. Serve with Thai jasmine rice.