Instructions: Soak the Assam (tamarind) in the water or stock. Mix well and add the fish sauce, the sugar and the black pepper. Wash and clean the fish.

Pour the Assam sauce in a wok on high heat and add in the fish and green chillies. Boil for five minutes turning periodically. Remove the fish onto a serving plate.

Add the oil to the remaining gravy in the wok. Stir on medium heat to reduce the quantity and thereby thickening. Pour over the cooked fish.

Try to use stainless steel as the Assam is acidic.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.