Put the fish in a ceramic mixing bowl, add in the juice of 1 lime juice and some salt, mix well and chill in the fridge for 30 mins.

Heat the vegetable oil in a large pot over medium heat, add in the onion cook for about 5 mins until softened. Then add in the peppers, garlic and chilli and cook for a further 5 mins.

Mix in the fish stock, chopped tomatoes, coconut milk, palm oil and minced coriander, bring it to the boil, then reduce heat and cook for about 20 mins until the stew has reduced by a fifth.

Add in the fish and lime juice and cook till the fish flesh starts to flake, up to 10 mins. Season with extra lime juice to your taste before serving with rice and herbs.