Lemon Fish with Sweet Potatoes Recipe

Wash the sweet potato and place it in a pot. Cover with water and bring to a boil until it's soft when pierced with a fork. Once cooked, peel, slice, and set the potato aside.

Meanwhile, season the croaker fish fillets generously with 1 tablespoon of pepper soup spice, then set them aside.

In a separate pan, preheat 1 tablespoon butter and 1 teaspoon vegetable oil over medium heat. Add the onion and chili pepper, frying them for about 1 minute until fragrant.

Carefully add the seasoned fish fillets to the pan with the onions and chili. Squeeze the 1/4 lemon directly over the fish and sprinkle with 1 serving of seasoning cube. Let the fish cook on low heat until the underside is browned, then flip to brown the other side.

While the fish cooks, prepare the sauce. In a small saucepan, heat 1/2 cup coconut milk with 1 garlic clove (crushed or minced), 1/2 serving of seasoning cube, and a sprinkle of parsley. Let it gently simmer until it thickens slightly, enough to coat the back of a spoon.