Brazilian Fish Stew with Fresh Coriander

Halve and juice the lime, reserving the correct amount.

Chop the fish into bite sized pieces.

In a bowl combine the lime juice, spice mix and fish. Season well with salt and pepper and mix until coated.

Cover and place the marinaded fish in the fridge.

Roughly chop the onion and jalapenos. Finely chop the garlic.

Julienne the capsicum.

Slice the spring onion across a diagonal.

Heat some olive oil in a saucepan over medium-high heat.

Add the onions and garlic to the saucepan and cook until they begin to soften.

Add the capsicum and continue to cook until they soften.

Add the tinned plum tomatoes and crush with the back of a wooden spoon until broken apart and combined with the onion mixture.

Add the marinated fish.

Pour in the coconut milk and stir through.

Cover the saucepan, lower the heat, and simmer for about 5-10 minutes, sitrring occassionally.

Roughly chop the coriander.

Stir through the coriander and jalapenos.

Distribute the fish stew among serving bowls.

Garnish with the spring onion and a dollop of sour cream with the hot sauce (to taste).