I’ve been taking pictures of the ingredients so I remember that I cooked…I’m not a recipe girl. Here it goes: cut the zucchinis, toss with a little salt and set aside in a strainer over a bowl to allow the liquid to drain. Heat up 2-3 tablespoons of cooking oil in a large pot or wok over medium-high heat. Add a few large slices of ginger to start flavouring the oil. Carefully add the whole fish to the pan (I used trout but most fish would work but it must have the skin on) and start spooning the hot oil over it, do not move or flip the fish until you are sure a crust has formed on the bottom. Flip the fish once with a large spatula and add a scoop of green curry paste to the oil. Next garlic and the white part of the green onion(or regular onion). Add a little stock to cool down the temperature. Add hot peppers and zucchini and then slowly add 2/3 of a can of coconut milk/cream to the work and cover with a lid for 5-8 minutes. Now taste the sauce, you might need fish sauce or soy sauce. Drizzle the rest of the coconut milk and some fresh herbs like cilantro, basil, and green onions. Serve with fresh limes.