Heat 1 tbsp oil in a large non-stick frying pan over medium-high heat. Add fish skin side down and cook for 2 minutes. Turn over and cook for a further 1 minute. Transfer to a plate

Add remaining oil and spice pack; cook for 5 seconds. Reduce heat and stir in Yellow Thai Curry Paste, coconut milk sachet, capsicum and ⅓ cup water. Mix well and bring to a simmer

Return fish to pan and nestle into sauce. Scatter snow peas around the fish. Partially cover and simmer for 5 minutes or until the fish is cooked

Garnish with finely sliced kaffir lime leaves, coriander sprigs and chilli. Serve with rice and lime wedges