6long fresh red chilliesdeseeded and cut into 3 cm (1.2 inch) pieces
5kaffir lime leavesstems removed and leaves finely sliced
3cmfresh galangalpeeled and finely sliced
2cmfresh gingerpeeled and finely sliced
2cmfresh turmericpeeled and finely sliced or 1 teaspoon ground turmeric
1lemon grasswhite part only, finely sliced
Instructions
Add the ingredients for the spice paste into a food processor and blend until you get a smooth paste. Alternatively, you can use a mortar and pestle if preferred.
Heat up 3 tablespoons of extra virgin olive oil in a wok and add the spice paste and stir-fry for 2 to 3 minutes or until aromatic on medium heat.
Add the tomatoes, diced brown onion, tamarind pastet, gluten free soy sauce, stevia and ½ cup water to the wok and stir-fry for another 2 minutes on medium heat.
Cook the ling fillets in the sauce in batches on low to medium heat for 2 minutes on each side or until fish is just cooked. Stirring the sauce frequently to ensure its not sticking at the bottom. Remove the fish and set aside.
Add the okra to the wok and cook for 2 to 3 minutes on medium heat. Then add the yellow and red capsicums and cook for another 2 minutes or until all the vegetables are just cooked.
Serve the ling fillets pieces on a plate together with the vegetables and sauce on top.
Then serve together with steamed basmati rice and lemon wedges.