Ingredients

2 large meaty fish steaks (Spanish mackerel, skipjack tuna)

Tamarind water made from 1 tablespoon tamarind pulp and 1 cup (250 g) water

Oil for frying

1 large clove garlic, finely sliced

5-6 whole bird’s eye chilies

1 stalk lemongrass, bruised and cut into pieces (optional)

1-in (2 ½-cm) piece turmeric root, chopped, or ½ teaspoon ground turmeric

½ teaspoon palm or dark brown sugar (optional)

Salt and pepper to taste

Wash the fish and cut it into medium-sized pieces, discarding the bones. Cover with the tamarind water. Heat the oil and briefly stir-fry the garlic, chilies and lemongrass. Add the fish and tamarind water, turmeric, sugar, salt and peeper to taste and simmer gently until the fish is cooked. Remove the lemongrass and serve.