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Ingredients

• 1 x lemongrass stalk
• 8 x walnut-size shallots
• 6 x garlic cloves
• 2 slc ginger - (quarter-size)
• 2 x fresh red jalapeno chiles seeded
• 1/4 c. water
• 3 Tbsp. veg. oil
• 2 Tbsp. curry pwdr
• 1 tsp chili garlic sauce
• 1/2 c. tamarind water
•     (made by soaking 4 tbspns tamarind pulp
•     in 1/2 c. warm water for 10 to 15 min and extracting the juices)
• 1 Tbsp. soy sauce
• 1 Tbsp. oyster-flavored sauce
• 2 tsp sugar
• 1/2 tsp black pepper
• 1 x Asian eggplant cut into 6 slices
• 6 x okra pods trimmed without
•     piercing the pods
• 1 whl fish - (1 1/2 to 2 lbs) cleaned
•     (such as sea bass or possibly red snapper)
• 1/2 c. water
• 1 x tomato cut 4 wedges

Description

Thinly Slice Bottom 6 Inches Of Lemongrass. Place In A Blender With Remaining Spice Paste Ingredients And Process Till Smooth. Place A Wok Over Medium-low Heat Till Warm. Add In…

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