Food and Travel Magazine | Tamarind fish

Name: Food and Travel Magazine | Tamarind fish
Ingredients: 200ml neutral-flavoured cooking oil, plus extra for the spice paste; 100g tomatoes, quartered; 130g tamarind purée; 60g caster sugar; 60g torch ginger flower (bunga kantan, optional), from Asian supermarket freezers, halved lengthways, plus extra, thinly sliced, to garnish; 30g Vietnamese mint (daum kesum), plus extra, shredded, to garnish; 1kg white fish, whole or deboned fillets, such as snapper or sea bass; 80g okra; 2tsp salt; steamed jasmine rice, to serve; 50g dried red chillies, deseeded, rehydrated in hot water for 15 minutes and drained; 100g long red chillies, deseeded and chopped; 30g garlic; 60g red Asian shallots, chopped; 30g piece fresh turmeric, peeled and chopped; 60g fresh lemongrass stems, white parts only, chopped; 4tsp belacan (shrimp paste), toasted (see cook's note, below)

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Ingredients

200ml neutral-flavoured cooking oil, plus extra for the spice paste
100g tomatoes, quartered
130g tamarind purée
60g caster sugar
60g torch ginger flower (bunga kantan, optional), from Asian supermarket freezers, halved lengthways, plus extra, thinly sliced, to garnish
30g Vietnamese mint (daum kesum), plus extra, shredded, to garnish
1kg white fish, whole or deboned fillets, such as snapper or sea bass
80g okra
2tsp salt
steamed jasmine rice, to serve
50g dried red chillies, deseeded, rehydrated in hot water for 15 minutes and drained
100g long red chillies, deseeded and chopped
30g garlic
60g red Asian shallots, chopped
30g piece fresh turmeric, peeled and chopped
60g fresh lemongrass stems, white parts only, chopped
4tsp belacan (shrimp paste), toasted (see cook's note, below)