1. Grab a medium pan and pour in 1 can of coconut milk.
2. Warm it over medium heat.
3. Add 125 mL sweet chili sauce, 4 tbsp fish sauce (or soy sauce), and 3 tbsp Thai green curry paste. Stir it all together.
4. Toss in the thinly sliced mushrooms and 3 cloves of garlic.
5. Let everything simmer gently for about 20 minutes, stirring now and then, until the flavors really mingle.
6. Drop in the 6 Cape Hake fillets.
7. Cover and steam them in the sauce for 3–5 minutes until the fish is tender and moist. Don’t overcook; you want them soft and flaky.
8. Serve your curry fish over rice with some fresh veggies on the side.
9. Spoon plenty of that creamy, sweet-spicy sauce over the top.
10. Optional tweak: You can wrap each fillet in cucumber slices before steaming for an extra fancy touch, but honestly, it’s amazing even without it.

Tips:

1. Make sure the curry simmers slowly; too high heat will separate the coconut milk.
2. Taste before serving; adjust fish sauce or sweet chili sauce for saltiness/sweetness.
3. You can use other white fish if Cape Hake isn’t available.
4. Mushrooms are flexible; any kind works.