Pour the water for the rice (see pantry for amount) into a medium saucepan with a tight-fitting lid.

Stir in the rice and ¼ tsp salt and bring to the boil. Once boiling, turn the heat down to medium and cover with the lid.

Leave to cook for 10 mins, then remove the pan from the heat (still covered).

Leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).

Meanwhile, peel and grate the garlic (or use a garlic press). Cut the tomatoes into 1cm chunks. Halve, peel and thinly slice the onion. 

Heat a drizzle of oil in a large frying pan on medium heat.

Add the onion, season with salt and pepper and stir-fry, stirring occasionally, until golden, 10-12 mins. 

While the onion fries, trim and cut the green beans into thirds.

Once the onion is golden, add the garlic, Malaysian style paste and half the chilli flakes (add less if you'd prefer things milder). Fry until fragrant, 1 min.

Next, stir in the green beans and tomatoes. Cook until the veg starts to soften, 3-4 mins, stirring occasionally. 

While the veg cooks, cut the basa into 4cm pieces. IMPORTANT: Wash your hands and equipment after handling raw fish.

Once the veg has softened, stir in the water for the sauce (see pantry for amount). Season with salt and pepper. 

Bring to the boil, then lower the heat to medium. Nestle the fish pieces into the sauce, spooning some of the sauce over the top of the fish so the pieces are well coated. 

Simmer gently until the fish is cooked, 8-10 mins. IMPORTANT: The fish is cooked when opaque in the middle.

Once the fish is cooked, remove from the heat and drizzle over the tamarind chutney.

Gently shake the pan to incorporate the tamarind into the sauce, taking care not to break up the fish too much.

Share the rice out between your bowls and spoon over the fish curry.

Sprinkle over the sesame seeds and remaining chilli flakes (add less if you'd prefer things milder).