Malaysian Sea Bass

Pop all of the curry paste ingredients into a food processor and blitz. Heat the oil in a saucepan and add the curry paste, cooking over a low heat for a few mins. Add the ginger and coriander leaves, and stir. Add the sugar, tamarind, 1 tbsp of salt and about 300ml of water, and the tomatoes, and cook for 5 mins.
Place the fish fillets in a baking dish, and pour over about ¼ of your sauce. Place the dish in a large roasting tin, pour boiling water into the tin, and cover. Allow the fish to steam for 10 mins or until cooked, then serve the fillets on a plate topped with the remaining sauce and a sprinkling of coriander.

40 mins

4 serving

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