3 Zespri Green Kiwifruit, peeled and quartered lengthwise
1 torch ginger, quartered lengthwise
600g fish, cut into 5cm chunks or 3cm slices/steaks*
1 tsp salt, or to taste
1½ tbsp sugar
1 rounded tbsp (40g) tamarind pulp
Chilli paste ingredients:
15g dried chillies, snipped into 1cm lengths
3 fresh chillies (60g), seeded and sliced
100g shallots, sliced
2 stalks lemongrass, cut 12cm from the base , sliced (30g)
1 cm (5g) turmeric root, sliced
5g shrimp paste
* Fish options: Red snapper (ikan merah), threadfin (senangin) or white pomfret (bawal putih).
Make the chilli paste: Soak dried chillies in warm water for 15 minutes until softened. Rinse several times, discarding as many of the seeds as possible. Place the dried chillies, fresh chillies, shallots, lemongrass, turmeric, shrimp paste and the 125ml water in an electric blender. Whiz to a fairly fine paste and set aside.
Squeeze tamarind and 650ml water together with your fingers to extract the pulp. Discard seeds, set tamarind liquid aside.
Heat oil in a roomy pan and add blended chilli paste, cooking on low heat until most of the liquid evaporates, oil surfaces and mixture smells 'cooked' and fragrant.
Add tamarind liquid and bring mixture to boil. Add torch ginger, salt and sugar. Simmer mixture on medium heat for five to six minutes before adding fish. Cook until fish turns opaque, six to eight minutes. Add kiwifruit, bring mixture back to boil and take pan off the heat. Taste and adjust seasonings.