Nice, simple recipe. However, fish cooks fast: stovetop+pan (medium-heat, lid instead of foil) would be simpler. Some may find the dish bland: minced ginger & garlic, maybe minced green chili, and stock/bouillon instead of water at Step 1 helps. (Thicken liquid with a little cornstarch/flour for gravy at Step 3.)
The only thing wrong with peanuts is their cheapness. They’re used by SE Asians for satay sauce, and by West Africans in their meat curries: they’ll work here.