Heat the oil in a saucepan over medium-low heat. Cook the onion for 3 minutes or until soft.
Stir in combined capsicum, ginger, garlic and half the chilli for 3 minutes or until aromatic. Stir in tomato for 5 minutes or until soft. Stir in coconut milk and stock.
Bring to the boil. Reduce heat to low.
Add the fish and simmer for 2-3 minutes. Add the prawns and simmer for 3-4 minutes or until cooked. Stir in chopped coriander, lime juice and half the shallot. Top with the coriander leaves, and the remaining chilli and shallot.
Serve with rice.
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