Heat the vegetable oil in a large saute pan over medium heat. Add the onion and cook, stirring frequently, for 1-2 minutes. Add the garlic, serrano pepper and ginger and cook briefly. Add the tomatoes, paprika, turmeric, soy sauce, and liquid, bring to a boil, lower the heat, cover the pan and cook for about 15 minutes or until the tomatoes are completely softened. Add the fish and spoon the sauce on top of the pieces. Cook, covered, for 10-15 minutes or until the fish is cooked through (depending on thickness of the fish). Season to taste with salt. Serve sprinkled with fresh cilantro or parsley.

Ronnie Fein is a cookbook author, food writer and cooking teacher in Stamford. She is the author of The Modern Kosher Kitchen and Hip Kosher. Visit her food blog, Kitchen Vignettes, at www.ronniefein.com, friend on Facebook at RonnieVailFein, Twitter at @RonnieVFein, Instagram at RonnieVFein.