Sautee onion and half the ginger slivers in the coconut oil.

Add tomatoes and Belicious masala, stir. Reduce for 5 minutes.

Add the coconut milk, bring to boil.

Add the fish and salt to taste, reduce heat to medium – low.

Cook for another 10 min or until fish is cooked through, adding the rest of the ginger slivers once done.

Add choy sum and green beans, cook for 2 minutes.

Remove from heat, transfer to serving dish.

Use fresh coriander and Lime to decorate and add flavour.