The citrus spice of the tamarind and chilli sauce is a brilliant accompaniment to fish. It’s an impressive, but easy dinner party recipe. Serve with steamed, glutinous rice for a main meal, or with coriander and cucumber salad for a light lunch.

Recipe: Sea bass with tamarind and chilli
Serves 2

4 garlic cloves
1 tsp sambal oeleck
¼ tsp rock salt
2 tbsp vegetable oil
2 sea bass (or any other medium sized, firm fleshed, white fish)
1 tbsp groundnut oil
2 tbsp palm sugar
45 ml fish sauce
30 ml tamarind concentrate
150ml water

1. Use a pestle and mortar to grind together the garlic, sambal oeleck and rock salt into a paste.

2. Rub 1 tablespoon of vegetable oil over each fish, and put them under a hot grill for 4-5 minutes on each side.

3. While the fish is cooking, heat the groundnut oil in a wok, and then cook the garlic and chilli paste for 1 minute. Crumble the palm sugar into the wok, and then add the fish sauce and tamarind concentrate. Bring up to a simmer, and slowly add the water to dilute.

4. Serve the fish on a platter, and drizzle the sauce over them both.