Instructions: Lightly season the fish brush with a little oil and rest at room temperature while you make the relish.

Peel and finely slice the onions and garlic and shred the ginger.

Heat the remaining oil in a deep pan and saute the onions over a medium heat for five minutes stirring occasionally.

Once they begin to turn brown add the garlic and ginger and turn the heat up.

Stir continuously for two minutes then add the lime juice tamarind paste and fish sauce.

Cook over a fierce flame until the liquid has reduced by half and stir in the herbs.

Remove from the heat.

Heat a griddle iron skillet or heavy pan until smoking and cook the fish for only 45 seconds on each side (it should remain rare and moist inside) before turning out on to plates and spooning relish on top.

Eat with crunchy steamed beans or mangetout.

Tamarind in block form will need boiling in water and then straining

Recommended wine: A lightly chilled Pinot noir from the New World with its characteristic lively fruitiness is a great match for a meaty fish like tuna

Serves 4

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