Place the fish chunks in a medium sized bowl and sprinkle all of the listed ingredients to marinate the fish. Set aside to refrigerate for at least 2 hours or preferably overnight.
On medium heat, melt the coconut oil then add the fish chunks and proceed to seal each side. The fish will be opaque when sealed, be careful not to keep turning the fish. We are only sealing, not cooking it.
Once sealed, remove from the pan and set aside.
Add some more coconut oil if required, melt, then saute the onion, scallion, garlic and ginger until soft and translucent.
Add the bell peppers and cook until soft for 5 minutes
Once the bell peppers are cooked add the herbs and spices - black pepper, thyme, parsley, fish seasoning.
Stir in the tamarind paste and tomato
Finally pour in the coconut milk, water, scotch bonnet and pink salt to taste.
Bring the sauce to a boil, cover the pan with a lid and simmer on medium-low heat for 30 minutes.
Around the 20 minute mark, add the fish chunks pushing down so the sauce covers it, cover the pan again and allow to thoroughly cook for the remaining 10 minutes.