Cut the fish fillets into bite-sized pieces, adding a pinch of salt and pepper for seasoning.

In a large pot over medium heat, add a splash of oil. Sauté chopped onions until translucent. Add garlic and ginger, and cook for an additional minute until fragrant.

Pour in the coconut milk and broth, stirring well. Bring to a gentle simmer.

Add sliced bell peppers and cherry tomatoes into the pot. Let the mixture simmer for about 5 minutes until the vegetables have softened.

Carefully add the fish pieces into the pot. Cook for about 5-7 minutes, until the fish is cooked through and flakes easily with a fork.

Squeeze in the juice of 1-2 limes and add lime zest for that zesty twist. Taste and adjust seasoning as needed.

Once cooked, remove from heat, and ladle into bowls. Sprinkle with fresh cilantro, chili flakes, and an extra drizzle of lime juice if desired. Enjoy your tropical creation!