PUT ABOUT A TABLESPOONOF OIL IN THE SAME PAN; ADD GRATED GINGER, MINCED ONION AND GREEN CIHILLIES; SAUTE UNTIL ONION IS TRANSLUCENT AND THE GINGER AND CHILLIES ARE FRAGRANT. ADD COCONUT MILK, VINEGAR; SEASON WITH FISH SAUCE TO TASTE . BRING TO A BOIL AND LET SIMMER FOR ABOUT 5 MINUTES. ADD COCONUT CREAM, LET COOK FOR LESS THAN A MINUTE THEN ADD PAN-FRIED FISH FILLET IN THE PAN, STIR GENTLY TO COAT THE FISH WITH SAUCE. COOK FOR ABOUT A MINUTE, TRANSFER FISH IN A SERVING DISH THEN POUR COCONUT SAUCE OVER AND SERVE WITH STEAMED RICE. ENJOY!