I was very impressed with this dish. This really looks and tastes restaurant quality. I used nile perch fillets and lite coconut cream. If you like ginger try adding some chopped fresh ginger as well, I did. I browned the fish and made the sauce and put it all together ahead of time and refridgerated it for a few hours until I was ready to cook it. Turned out well so would be great for a dinner party. The sauce tastes really great and the fish comes out very soft and tender. I loved the sliced tomatoes on top too!