Step-by-Step Instructions

1. 1.Prepare Fish

   Pat the red snapper fillets dry with paper towels. Generously season both sides with ground sea salt and freshly ground mixed peppercorns. Cut the fillets into roughly 2-inch pieces.

2. 2.Sauté Onions and Carrots

   In a large skillet over medium heat, add butter and olive oil. Once the butter starts sizzling, add the diced red onions and carrots. Lightly season with salt and sauté for 5 minutes, stirring occasionally.

3. 3.Add Peppers and Jalapeño

   Add the diced yellow bell peppers and diced jalapeño to the skillet. Sauté for 3 minutes, or until the carrots are tender, stirring occasionally.

4. 4.Add Ginger and Garlic

   Add the minced ginger and pressed garlic to the vegetables. Quickly sauté for only 1 minute, stirring constantly.

5. 5.Add Broth and Potatoes

   Pour in the chicken broth (or fish broth) and add the baby potatoes, cut in half. Stir to combine.

6. 6.Cook Potatoes

   Bring the mixture to a boil. Cover the skillet and reduce the heat to medium-high. Cook for 6 minutes, keeping an eye on it to prevent overflowing. Flip the potatoes flesh side down during cooking.

7. 7.Add Coconut Milk and Curry Paste

   After 6 minutes, remove the lid. Pour in the can of coconut milk, add the Thai red curry paste, and coconut sugar. Blend the ingredients nicely until the curry paste is fully incorporated.

8. 8.Add Fish Fillets

   Carefully place the fish fillets into the skillet, ensuring they are submerged in the sauce. Baste them with the sauce to keep them moist and infuse flavor.

9. 9.Simmer Fish and Add Tomatoes

   Once the stew just starts simmering, reduce the heat to medium. Cover and cook for 6 minutes. Halfway through cooking (after 3 minutes), flip the fillets and add the cherry tomatoes, sliced in half. Gently mix them in, then cover again and continue cooking for the remaining 3 minutes.

10. 10.Thicken Sauce

    After the fish has cooked, remove the lid. Add the lime zest and mix until incorporated. Test the potatoes for doneness by piercing with a sharp knife; they should offer slight resistance. To thicken the sauce, increase the heat until it starts boiling, then add the cornstarch mixture (1 tbsp cornstarch dissolved in 2 tbsp water). Stir constantly until the sauce thickens, about 45 seconds.

11. 11.Serve

    Spoon the curry fish stew into warm bowls with a side of cooked white rice. Garnish with fresh chopped cilantro and serve with a lime wedge.