1 lb white fish fillets (cod, tilapia, or haddock), cut into chunks

1 tablespoon olive or vegetable oil

1 small onion, finely chopped

3 cloves garlic, minced

1 tablespoon fresh ginger, grated

1–2 fresh red chilies, thinly sliced

1 cup cherry or regular tomatoes, chopped

1/2 teaspoon turmeric powder

1/4 teaspoon black pepper

4 cups vegetable or fish stock

1 tablespoon fish sauce (optional)

1/2 teaspoon sugar (optional)

Juice and zest of 1 lemon

Salt, to taste

Fresh cilantro or parsley, chopped, for garnish

Cook Mode Prevent your screen from going dark

Heat oil in a large pot over medium heat. Add onion, garlic, ginger, and chilies. Sauté for 3–4 minutes until onions are translucent and fragrant.
Add chopped tomatoes, turmeric, and black pepper. Stir and cook for 5 minutes until tomatoes begin to soften.
Pour in the stock. Stir in fish sauce and sugar if using. Bring to a boil, then reduce heat and simmer for 10 minutes.
Add fish chunks and simmer for 5–7 minutes until the fish is opaque and flakes easily.
Stir in lemon juice and zest. Adjust seasoning with salt and pepper to taste.
Garnish with fresh cilantro or parsley and serve hot.