Place a large saucepan over medium heat with a drizzle of oil. Once hot, add the onion and cook for about 5 minutes until onions have softened.
Add the ginger, garlic, chilli and curry paste and cook for another 2 minutes, stirring occasionally.
Add the coconut milk and Carol’s Stock Market vegetable stock, increase heat to medium-high and bring to a simmer then add the sugar and fish sauce. Stir through.
Add the fish and prawns, try to keep them in an even layer spread around the pan so that they’re covered by the sauce, and squeeze over the lime. Cover pan with a lid and cook for about 5 minutes, until the hake is just cooked and starting to flake and the prawns are pink.
Taste for seasoning and add more lime juice or fish sauce if needed and scatter over the fresh coriander.
Serve immediately with cooked jasmine rice, a sprinkling of fresh chilli and lime wedges on the side.