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- Arrange the fish pieces on a heatproof dish; steam for 10 minutes or until cooked. Pour out the excess liquid from the fish. Add seasoning and put aside.
- Heat oil in a wok and sauté ground spice ingredients until fragrant. Add in lemon grass, wild ginger bud and polygonum leaves. Continue to sauté for a while, then pour in tamarind juice and bring to the boil.
- Add ladies fingers, tomatoes, onion and adjust seasoning to taste.
- Put cooked fish in a serving bowl and dish out cooked spice gravy over. Serve immediately.