Coco Lotus Soup

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1 tablespoon coconut oil

1 tablespoon chopped Thai chiles

1 red bell pepper, sliced into long strips, then halved

1 green bell pepper, sliced into long strips, then halved

One 10-ounce can coconut cream

5 ounces jarred lotus root

2 tablespoons fish sauce, or more to taste

2 tablespoons sugar, or more to taste

1 tablespoon lime juice, or more to taste

1 fillet red snapper, cut into 8 pieces

1 teaspoon Thai chile paste

Freshly ground black pepper

Fresh cilantro, for garnish