- Place oil into a heated frypan and add onions, garlic, ginger and cumin. Cook for 2 mins, then add Yeo’s Malaysia Curry Sauce.
- Add stock, sesame oil, soy, salt and lime juice. Add fish and simmer for 5 mins or until just cooked.
- Garnish with the spring onion, coriander, sliced chillies and serve with steamed rice.