Add garlic oil, peppers, green onion and salt to a large skillet. Cook over medium heat until veggies are tender, about 5 minutes.
Add in the tomatoes, coconut milk, broth and fish. Cook (over medium heat) for 10 minutes, stirring regularly, making sure fish gets fully cooked.
Taste and salt more if needed. I added another 1/2 teaspoon, but this will vary depending on broth used. Add red pepper flakes and cilantro if desired. Serve warm.