Rinse and dry the fish fillet and cut into strips about 2 cm wide. Peel the onion, remove the skin from the ginger and cut both into narrow strips. Cut chili in half lengthwise, remove seeds, rinse and also cut into narrow strips.
2. place tomatoes in boiling water for 1o minutes, then rinse in cold water. Skin tomatoes, quarter, seed and dice flesh. Rinse cilantro, shake dry, pluck leaves from stem and chop. 3.
Heat sesame oil in a wok. Sauté onion, ginger and chili strips in it. Add fish strips, sauté.
Sprinkle curry, extinguish with fish sauce. Pour in coconut milk, add tomatoes and simmer for about 3 minutes. Season with pepper, lime juice, salt and sugar. Stir in chopped coriander. Remove fish curry from wok and keep warm.
4. rinse paksoi, cut in half and shake dry. Add to the hot wok along with the clear soup and a tiny bit of salt form. Cover the wok and steam the vegetables in it for about 5 minutes until soft. Bring Paksoi vegetables to the table with the fish curry.
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