By Jeff Richards
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  • 900 grams white fish, deboned such as tilapia, halibut, cod, cut into large chunks
  • 4 cloves garlic, minced
  • Juice of 2 limes
  • 1 medium onion, chopped
  • 1 bunch green onion, chopped
  • 2 red peppers, deseeded and diced
  • 1 828 milliliter can tomatoes, chopped
  • 1 tablespoon paprika and chili flakes
  • 414 milliliter can coconut milk
  • 1/2 bunch cilantro, chopped *with stems


  1. In a pot, with some oil, sautee off the garlic, onion, peppers, chili flakes and paprika until soft.
  2. Add the can of tomatoes, coconut milk and cook for five minutes on a simmer.
  3. Add in the green onions and the fish into the soup and cover for five to ten minutes or until fish is cooked.
  4. Squeeze in lime juice, top with cilantro and serve over rice,


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