Coconut-Poached Halibut (tilapia) with broccolini (broccoli)

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Photo from March 8 2020
I made this on Saturday, but with tilapia fillets and broccoli, not broccolini. It's from the October 2013 Canadian Living. It says the hot pepper garnish is optional, but this is really what made the dish interesting. Also, the cilantro was very good as well. This was delicious and I will definitely make it again. (Didn't take a photo)

Ingredients
            2 tsp (10 mL) vegetable oil
            3 cloves garlic, minced
            2 tsp (10 mL) grated fresh ginger
            1 can (400 mL) coconut milk
            3/4 tsp (4 mL) green Thai curry paste
            4 halibut fillets, (450 g total)
            1 tbsp (15 mL) lime juice
            Pinch each salt and pepper
            450 g broccolini, trimmed
            1/2 cup (125 mL) chopped fresh cilantro
            1 hot red pepper, (such as That bird's-eye), thinly sliced
Preparation
In large skillet, heat oil over medium heat; cook garlic and ginger until fragrant, about 2 minutes.

 Stir in coconut milk and curry paste; bring to boil. Reduce heat to mediumlow; add fish and cook until fish flakes easily when tested, about 4 minutes per side. Remove skin. Transfer fish to plate; keep warm.

 Simmer sauce until thick enough to coat back of spoon, about 7 minutes. Stir in lime juice, salt and pepper. Ladle over fish.

 Meanwhile, in large pot of boiling salted water, cook broccolini until tender-crisp, about 5 minutes; drain and arrange on plate with fish. Sprinkle with cilantro, and hot pepper (if using).

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