Gut the fish and cut into 4 parts depending on the size you want, add the golden cherry tomatoes, and set aside. Lightly pan sear the fish and tau kwa, and set aside.

In a food processor, blend all the ingredients of the spice paste until fine. Add vegetable oil and stir fry the paste in a pan until fragrant, before adding tamarind juice and fish curry powder, and bring to a boil.

Add the cherry tomatoes and kang kong, and bring to a boil before adding the fish, salt and sugar. Simmer for another 5 to 10 minutes, or until the fish is cooked.

Serve hot with rice.